Miso Glazed Sweet Potato

This deliciously additive side dish is inspired by the Ancient Grain Bowl at True Food Kitchen in Austin, Texas. Once I tried their miso glazed sweet potatoes, I knew I had to re-create it at home!

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: Amercian

Diet: Vegan

Servings: servings

Author: Deryn Macey

Ingredients

6-7 cups cubed sweet potato 780 g, about 1 large or 2 medium-sized potatoes
1/4-1/2 tsp olive or avocado oil for roasting optional, see notes
3 tbsp white miso paste
3 tbsp maple syrup or agave
2 tbsp soy sauce or gluten-free tamari
1 tbsp lemon juice
1/4 tsp red pepper flakes optional
2 tsp sesame seeds optional, for serving

Instructions

Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
Cube the sweet potato into approximately 3/4 inch chucks then spread evenly on the lined baking tray.
Try to give each piece a little space - this helps them crisp and puff as they bake rather than come out soggy.
Using and oil sprayer, spritz the sweet potatoes with a little olive or avocado, or drizzle them with approximately 1/4 tsp and use your hands to coat. Don't over do the oil, it should be just a very light coating.
Bake for 30-35 minutes until tender, browned and puffy.
When the sweet potatoes are almost finished baking, add all the miso glaze ingredients to a small saucepan. Whisk over medium heat, bringing to a light simmer, until all the ingredients have combined and the glaze has thickened up. This should take 5-6 minutes.
Place the baked sweet potato chunks in a bowl or serving dish. Pour the miso glaze over them and toss to combine.
Serve right away topped with sesame seeds. Leftovers can be stored in the fridge for up to 3 days.

Notes

The oil can be omitted to keep the recipe oil-free. The roasted sweet potatoes will be slightly dry once roasted but since you'll be coating them in miso glaze anyways, it's no big deal. I prefer the result with a very light amount of oil but either way works just fine.

Nutrition