Ingredients
Potatoes
- 2 pounds orange sweet potatoes 900 g after peeling, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1/4 teaspoon black pepper
Glaze and garnish
- 1 1/2 tablespoons white miso 27 g
- 1 tablespoon pure maple syrup 20 g
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon warm water plus a little more if needed
- 2 scallions thinly sliced
- 2 teaspoons toasted sesame seeds optional
Equipment
- 1 Large rimmed baking sheet
- 1 Large mixing bowl
- 1 Small whisk
- 1 Spatula
Instructions
- Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment suitable for that temperature. Peel and cut the sweet potatoes into even 1-inch cubes.
- Toss the cubes with olive oil and black pepper. Spread in one uncrowded layer with flat sides against the sheet. Roast for 30–35 minutes, turning after about 20 minutes, until golden at the edges and easily pierced with a fork. Use two sheets if necessary; cooking time varies with the size and moisture of the potatoes.
- While the potatoes roast, whisk the white miso, maple syrup, rice vinegar and warm water in a large bowl until smooth. It should be thin enough to coat lightly; add a teaspoon of water if needed. Taste before adding any extra salt.
- Transfer the hot, tender potatoes to the glaze bowl. Fold gently until lightly coated, taking care not to mash them. Do not put the glazed potatoes back into the hot oven, where the glaze can scorch.
- Scatter with scallions and the optional sesame seeds. Serve warm. Refrigerate leftovers promptly and reheat to 165°F before serving.
Nutrition
Calories: 195kcalCarbohydrates: 37gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 290mgFiber: 5gSugar: 10g
Video
Notes
Nutrition is an approximate ingredient-sum estimate per one-sixth recipe, based on 900 g raw sweet potato, 28 g olive oil, 27 g white miso, 20 g maple syrup, rice vinegar, scallions and the optional sesame. Using standard USDA ingredient values and the miso package label; products and portions vary. No extra salt is included. Cost estimate uses US$3 for sweet potatoes plus US$2 for the portions of oil, miso, maple, vinegar and garnishes used. The dish contains soy and, if added, sesame. For gluten-free needs, use miso specifically labeled gluten-free.
Video credit: MSGdish, featuring Dr. Sylvia Klinger, demonstrates roasted sweet potatoes with a miso-butter glaze. This version uses olive oil, omits butter, soy sauce and added umami seasoning, and applies the maple-miso glaze after roasting.