Description
A delicious and irresistible recipe for melting sweet potatoes glazed with a maple-miso sauce.
Ingredients
Scale
- 3 Tbsp. pure maple syrup
- 3 Tbsp. white miso
- 1 Tbsp. unseasoned rice vinegar
- 2 tsp. reduced-sodium soy sauce
- 1/2 cup water
- 1 1/2 lb. sweet potatoes, cut crosswise into 1” rounds
- 2 Tbsp. neutral oil, divided
- 1 1/2 tsp. kosher salt, divided
- 2 Tbsp. unsalted butter
- Flaky sea salt, optional, for garnish
Instructions
- Preheat oven to 425°F. In a medium bowl, whisk together maple syrup, miso, vinegar, and soy sauce until smooth. Stir in water to combine.
- In a large bowl, toss sweet potato rounds with 1 Tbsp. oil and 1/2 tsp. kosher salt until coated.
- In a large ovenproof skillet over medium-high heat, heat the remaining 1 Tbsp. oil. Add the potatoes in a single layer and cook undisturbed until golden brown on the bottom, about 2 to 3 minutes.
- Flip the potatoes and season the second side with the remaining 1 tsp. kosher salt. Cook undisturbed for 1 to 2 minutes more.
- Add butter to the skillet. Once melted and frothing, tilt the pan and use a large spoon to baste the melted butter over the potatoes for about 30 seconds.
- Pour the maple-miso glaze into the pan around the potatoes and bring to a simmer.
- Transfer the skillet to the oven and roast until the potatoes are tender and the liquid is reduced to a syrupy glaze, about 23 to 28 minutes.
- Transfer the potatoes to a platter. Whisk the sauce remaining in the pan and drizzle it over the potatoes. Sprinkle with flaky sea salt, if using, and serve.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 10mg
Keywords: Melting Sweet Potatoes, Maple, Miso, Side Dish