Ingredients (~8 servings)
- 9 cups sweet potatoes, cubed (~4-5 medium)
- 2 Tbsp neutral oil for roasting
Maple Miso Glaze
- 1/3 cup miso paste
- 1/4 cup maple syrup
- 1 1/2 Tbsp coconut aminos or soy sauce
- 1 Tbsp rice vinegar
- 1/4 cup water
- 3/4 tsp ground ginger (optional)
- 1 Tbsp chili crisp (optional)
- Sesame seeds for garnish (optional)
Prep and Roast the Sweet Potatoes
Get your oven to 425F.
Peel the sweet potatoes and cut into small to medium cubes – aim for roughly the same size so they cook evenly.
Toss the cubes with the neutral oil on a greased baking sheet. Make sure they’re spread out in a single layer.
Roast on the top rack for ~12-15 minutes, flipping halfway through. You want them to start getting crispy on the edges but not mushy in the center.
Make the Maple Miso Glaze
While the sweet potatoes are roasting, whisk together the miso paste, maple syrup, coconut aminos, rice vinegar, and water in a mixing bowl.
The miso will clump at first but keep whisking until it’s smooth.
Add the ground ginger and chili crisp if you’re using them.
Glaze and Finish Roasting
Let the sweet potatoes cool for ~5 minutes so you can handle them without burning yourself.
Gently toss the sweet potatoes with the glaze – use as much or as little as you want. Some pieces will get more coated than others and that’s fine.
Put them back on the baking sheet and roast for another ~5 minutes. This caramelizes the glaze slightly.
Sprinkle with sesame seeds before serving if you want the extra crunch.
Miso Glazed Sweet Potatoes
Ingredients
Ingredients (~8 servings)
- 9 cups sweet potatoes ~4-5 medium, cubed
- 2 Tbsp neutral oil for roasting
Maple Miso Glaze
- 1/3 cup miso paste
- 1/4 cup maple syrup
- 1 1/2 Tbsp coconut aminos or soy sauce
- 1 Tbsp rice vinegar
- 1/4 cup water
- 3/4 tsp ground ginger optional
- 1 Tbsp chili crisp optional
- Sesame seeds for garnish optional
Instructions
- Preheat oven to 425F.
- Peel and cube 9 cups sweet potatoes into even-sized pieces.
- Toss cubes with 2 Tbsp neutral oil on greased baking sheet and spread in single layer.
- Roast on top rack for 12-15 minutes, flipping halfway through, until edges are crispy but centers aren’t mushy.
- While roasting, whisk together 1/3 cup miso paste, 1/4 cup maple syrup, 1 1/2 Tbsp coconut aminos, 1 Tbsp rice vinegar, and 1/4 cup water until smooth.
- Add 3/4 tsp ground ginger and 1 Tbsp chili crisp if using.
- Let sweet potatoes cool 5 minutes, then toss with glaze to coat.
- Return to baking sheet and roast 5 more minutes to caramelize glaze.
- Garnish with sesame seeds if desired.
