These Miso Glazed Sweet Potatoes are inspired by the True Food 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!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time49 minutesmins
Course: Side Dish
Cuisine: Vegan
Keyword: miso, sweet potatoes
Servings: 3/4 cup sauce and 6 cups potatoes
Author: Brandi Doming
Ingredients
6cups (800g)chopped sweet potatoes (3/4 inch size bites)
1/4cup (80g)miso (I used red) SEE NOTE
3tablespoons (60g)Agave*
2teaspoons (10g)low-sodium soy sauce
2teaspoons (12g)lemon juice
1 1/2teaspoons (10g)chili pepper paste (Found next to the tomato paste. Use 2 teaspoons for a really spicy kick.) SEE NOTE below for sub
1teaspoon (4g)toasted sesame seeds, plus extra for garnish
1/2teaspoonground ginger powder
3tablespoons (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.
Notes
If you cannot find the chili pepper paste, then sub with 1/4 - 1/2 teaspoon ground chipotle chile pepper spice (depending on how spicy you like it).