These Miso Glazed Sweet Potatoes are inspired by the True Food Kitchen Ancient Grains bowl. These are easy to make, are sweet, salty, tangy and with a kick of heat. Bonus that my version is oil-free!
Recently visited the restaurant, True Food Kitchen. I posted about it on both my Facebook page and Instagram account. Apparently, many of you are fans of that restaurant. My favorite dish was their Ancient Grains bowl, in particular, the Miso Glazed Sweet Potatoes in the bowl. Everything was good in it, but it was all pretty standard stuff…. turmeric, charred onion, snow pea, grilled portobello, avocado and hemp seeds. The star was clearly the sweet potatoes because it was an actual recipe in itself.
Let me describe to you the taste if you haven’t tried them yet from the restaurant. They are super soft sweet potatoes coated in a thick sweet, salty, tangy and spicy glaze. Honestly, the kick of heat that hits your mouth after a couple of seconds was the most delicious and pleasant surprise. To me, that spicy kick was the most crucial part of the glaze because it balanced out the salty and sweet bite.
Soooo, let’s make these amazing Miso Glazed Sweet Potatoes, shall we? First, roast those babies at 415 degrees for 15 minutes, give them a toss and roast for 15 more minutes until golden brown and cooked through, but not mushy.
While the sweet potatoes are roasting, make the AWESOME miso glaze.
Next, we want to cook the glaze just a bit with the potatoes to coat them and thicken up. Otherwise, it will just be a runny glaze over the potatoes. The best part of the restaurant version was the thick, sticky glaze. Add your roasted sweet potatoes and glaze to a large pan and cook for just a few minutes until it thickens up, creating a nice thick glaze like the restaurant version. It cooks fast, so don’t overdo it, you want some of that yummy sauce left to eat with the potatoes.
Since I had no idea what ingredients they used in their glaze, other than the obvious miso and sweet potatoes, I just used my palate to recreate it at home. Here’s a hint…I succeeded, lol! I’m telling you, this glaze I created is sweet, salty, tangy and has that exact kick of heat. I’m unsure of what type of spice they used to give their spicy heat, but when I was writing the recipe in my head as I was eating it, chili pepper paste was the first idea that came to me. Well, it gave me that exact heat, so it worked beautifully!
Another cool thing about this glaze is that it doubles as a salad dressing! Before adding it to the baked sweet potatoes and then slightly cooking it to thicken it up over the stove, it has a thin consistency, which would be absolutely fantastic on a large salad. It’s SO GOOD y’all. This honestly just shot up to being my favorite new sauce.
As always, you only need 8 ingredients (+ water) for these delicious Miso Glazed Sweet Potatoes:
- orange-flesh sweet potatoes, chopped into 3/4 inch chunks, which is about 6 cups or 800 g)
- Mellow White Miso (I buy Cold Mountain brand from Sprouts)
- Agave
- low-sodium soy sauce
- lemon juice
- chili pepper paste
- toasted sesame seeds
- ground ginger powder
I hope you all make this, like now, and let me know what you think of it!
I didn’t remake the whole ancient grains bowl like the restaurant serves, because like I mentioned above, the other ingredients are fairly simple to throw together. Also, I can’t create the miso glaze and the entire bowl at just 8 ingredients. I’m not a magician. Add a grain you like, some greens, some avocado and some liquid smoke, salt & pepper to the mushrooms and you are good to go. The whole bowl had a smoky flavor, so that is why I suggest some liquid smoke.
As far as their cilantro pesto used in the bowl, I would suggest trying this Chimichurri Sauce! It is fantastic. While I didn’t create it to mimic the ancient grains bowl (theirs is full of oil), I think it would be a delicious addition anyways, as it is also pumpkin seed and cilantro based like their version.
Miso Glazed Sweet Potatoes
Ingredients
- 6 cups (800g) chopped sweet potatoes (3/4 inch size bites)
- 1/4 cup (80g) miso (I used red) SEE NOTE
- 3 tablespoons (60g) Agave*
- 2 teaspoons (10g) low-sodium soy sauce
- 2 teaspoons (12g) lemon juice
- 1 1/2 teaspoons (10g) chili pepper paste (Found next to the tomato paste. Use 2 teaspoons for a really spicy kick.) SEE NOTE below for sub
- 1 teaspoon (4g) toasted sesame seeds, plus extra for garnish
- 1/2 teaspoon ground ginger powder
- 3 tablespoons (45g) water
NOTE
- Red miso is saltier than white miso so if using white, taste the sauce after mixing and if needed, increase the soy sauce from 2 teaspoons up to 4.
NOTE
- I used agave because it has a neutral sweet taste and I didn't want a maple flavor. However, if you avoid agave, feel free to use maple syrup. It's not as thick, sticky or sweet as agave, but should work.
Instructions
- Line a sheet pan with parchment paper and preheat the oven to 415°F degrees spread the potatoes out evenly.
- Bake for 15 minutes, give them a toss so they cook evenly and roast for 15-20 more minutes or until golden brown and cooked through, but not mushy. Check and taste one with a fork before removing.
- Meanwhile, make the glaze. Add all of the ingredients to a bowl and whisk until completely smooth.
- Let the potatoes cool for about 5 minutes and then add to a large pan with the glaze over low heat. Cook for just a couple of minutes so that the glaze thickens up a bit, but doesn't cook away.
- Serve immediately. Add additional sesame seeds for garnish if desired. These are delicious on their own or they would go great as an entire meal served in a bowl with rice and other veggies.
Love the recipe and followed it exactly except using white miso. One suggestion–if you are at all salt sensitive (like me) even using white miso was too salty. When I make it next time, I will substitute coconut aminos for the low sodium soy sauce.
Good idea Susan!!
What chili pepper paste do you use? The link is broken.
You can just use the spice I listed as a sub below under NOTES.
You nailed it! This is the bowl I get when I eat at True Foods and I love it! Made it tonight and it turned out amazing! I added baked tofu cubed and sliced portobello mushrooms to the sweet potato/glaze pan and then sever it with the charred onions, farro, sautéed spinach, avocado and sprinkled some toasted pumpkin seeds on top.
The recipe is forgiving- I used a T instead of tsp for the lemon juice and did use maple syrup instead of agave because that’s what I had at home. Yummy!
Thank you!!!
Thank you for this recipe its so amazing (: sweet salty and spicy just a perfect combination of flavors!
So wonderful to hear you enjoyed it Sam!!
I love sweet potatoes in just about any form, and this recipe is delicious! I happened to have all of the ingredients on hand when I saw this recipe (white miso instead of red, though), so when I saw it I knew I had to try it! I loved the salty-sweet-tangy-spicey combo! I served it alongside a sandwich made on sprouted bread with a peanut butter gochujang sauce, cucumber and cilantro. I will be making these sweet potatoes again!
These are absolutely delicious. I have made them a few times now. I find throwing them back in the oven for a few minutes after they are glazed makes them caramelized and smokey and just perfect! I also skip the lemon juice nowadays and use maple syrup instead of agave. So good.
I am making this today. Subbing cayenne pepper for the chili sauce because I couldn’t find it. I have yellow miso so I I using the along with maple syrup for the agave. Lol. But I have a question about the glaze. After mixing it how thin should it be before putting it with the potatoes under hear? If it’s already thick should I think k it out with a bit of water so it can thicken with the potatoes?
Hi! It should be like a runny (not watery) sauce. You can add a tiny bit of water if needed!
Thanks! Also making the brussels sprouts glazed with soy. They’re cooking as we speak.
I made this tonight, and it made me so happy! Sweet potatoes and miso are two of my favourite things, and this just elevates them both to something really special. It was also very easy to make, which is a big help. Thank you so much!
I’m so glad to hear this Kathryn, thank you so much for the lovely review!
Oh my !!! I have had miso glazed sweet potatoes in the past, but none compared to this recipe thanks to the “kick” of the chili paste. (And of course I added extra). I used maple syrup (family supply connections in Vermont) and the flavor tickled my taste buds. I’m actually tempted to try this glaze on roasted brussel sprouts.
Yay, that is wonderful to hear Andrea!
Tasted good and easy to make.
Amazingly delicious – we can’t get enough. Better than Flower Child
If substituting cayenne for the chili paste would you use the same amount?
No, that would be way way too spicy, I’d try 1/4 teaspoon and you can always add more. The flavor is different than chili paste and much much more spicy.
Wow, these potatoes are amazing! I didn’t have chili paste, so I just used some chili flakes, and I used maple syrup and fresh chopped ginger, and it tastes delicious.
Thanks for the recip!
Awesome Nadine!!
Hi Brandi, this sounds awesome. Thanks for sharing this recipe. I can’t wait to try. I think this is the hardest part of the dish. My bf is vegan and I have been cooking him vegan dishes. We both really like this dish from true food kitchen. I tried making it once. It wasn’t bad but the flavors were not there. What brand of chili paste do you use? Do you have any suggestions on the pesto sauce and the seasoning for the rice? Thanks!
Hi Cat, thank you! Oh, I promise you these are fantastic! You can see all the reviews above that everybody has loved them. I loved them 100% as much as True Food Kitchen. As far as the rice and pesto, I have not ever tried to make those since my favorite part of the bowl is always the sweet potatoes. Also, their pesto I know is very heavy in oil. I do, however, have an amazing chimichurri sauce that is made with pumpkin seeds and cilantro, which is what their pesto is based off of. I think it would be fantastic with the bowl. The chili paste brand I used is linked in the recipe card, it’s highlighted in blue. Here is the link to the sauce: Chimichurri
Thanksss so much!
I love eating at True Food. So many great vegan options. Made an ancient grains bowl last night with this recipe. It was a hit! Here’s what I did:
based was a mix of quinoa and black rice (seasoned with adobo and liquid smoke), kale ribboned from my garden, roasted portobello thinly sliced, avocado thinly sliced, miso potatoes – garnished with green onions, white and black sesame seeds and a bit more of the miso glaze.
YUM!
So happy to hear that Delnora! really thrilled you loved these potatoes and miso sauce!
Thanks so much for the recipe! I tried it and it turned out great. Really appreciate it, thank you!
-Jessica
Wonderful, so glad to hear that Jessica! Thank you for the review!
Hi there! Is there a substitute for the soy sauce that I can use for this recipe? I have Crohn’s Disease and can’t have gluten 🙁
Hi Summer! Yes, you can sub tamari which is the gluten-free version 🙂
I had these at True Foods when I was traveling and have been dying to try them again. Can’t wait to test out this recipe, thanks for sharing!!
Wonderful Kristen! I hope you love them, they are so good. Let me know after you try them!
Coming back to rate this 5 stars.