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Miso Sweet Potatoes

Deliciously baked sweet potatoes topped with a savory miso glaze, rich in flavor and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Asian, Japanese
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 small small sweet potatoes Alternatively, use 2 medium sweet potatoes.
For the Miso Glaze
  • 1 tbsp miso paste Red miso for richer flavor or white miso for milder taste.
  • 1 tbsp coconut oil Can substitute with olive oil or unsalted butter.
  • 1 tbsp sriracha Adjust according to heat preference.
  • 1 tbsp low-sodium soy sauce Helps balance flavors without overpowering.
  • 1 tbsp honey For a vegan option, substitute with maple syrup.
  • 1 tsp sesame oil Adds nuttiness.
  • 1 tsp dried ginger Fresh ginger can be used for a kick.
  • 2 scallions Sliced thinly for freshness.
  • toasted sesame seeds For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Scrub the sweet potatoes and prick them all over with a fork.
Baking
  1. Place the sweet potatoes on a baking sheet or oven-safe skillet.
  2. Bake for about 40 minutes, or until fork-tender.
Miso Glaze Preparation
  1. In a medium bowl, whisk together the miso paste, coconut oil, sriracha, soy sauce, honey, sesame oil, and dried ginger until well combined.
Broiling
  1. Turn on the broiler. Cut the sweet potatoes in half lengthwise and place them cut-side up on the baking sheet.
  2. Generously brush each half with the miso glaze.
Caramelizing
  1. Return to the oven and broil for about 5 minutes until caramelized, keeping a close eye to avoid burning.
Serving
  1. Remove from oven, top with sliced scallions and garnish with toasted sesame seeds.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.