Miso Sweet Potatoes

Miso Sweet Potatoes

1 Review
From: EatingWell Magazine, March 2019

Inspired by melting potatoes, we gave the same treatment to sweet potatoes. The results? Roasted potatoes that are creamy on the inside but perfectly crisp on the outside. Adding miso to the butter mixture adds great umami flavor and helps the potatoes caramelize while baking. Don't skip lining the baking sheet or the miso-butter might burn on the pan and cause the sweet potatoes to stick.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ tablespoons butter, melted
  • 2 teaspoons white miso
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 3 medium sweet potatoes (1½ pounds total), sliced into 1-inch-thick rounds
  • 1 tablespoon pure maple syrup
  • 1 tablespoon cider vinegar
  • 1 teaspoon chopped fresh rosemary

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Combine butter, miso, pepper and salt in a large bowl. Add sweet potato slices and toss to coat. Arrange them in a single layer on the baking sheet; scrape any remaining butter-miso mixture over them. Roast the sweet potatoes, flipping once, until lightly browned and tender, about 30 minutes.
  3. Whisk maple syrup and vinegar in a small bowl. Drizzle over the sweet potatoes. Serve sprinkled with rosemary.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: about 4 sweet potato slices
  • Per serving: 135 calories; 4 g fat(3 g sat); 3 g fiber; 22 g carbohydrates; 2 g protein; 6 mcg folate; 11 mg cholesterol; 9 g sugars; 0 g added sugars; 16,571 IU vitamin A; 17 mg vitamin C; 41 mg calcium; 1 mg iron; 268 mg sodium; 426 mg potassium
  • Nutrition Bonus: Vitamin A (331% daily value), Vitamin C (28% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fat, 1 starch

Reviews 1

March 11, 2019
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By: Hallie Hoskins
Very good! The glazes could easily accommodate 2 - 2.5 lb sweet potatoes. Also, I found it easiest to melt the butter in the large bowl in the microwave, then add the miso, salt and pepper. The syrup/vinegar/rosemary drizzle I also whisked in that same bowl. Less to clean up.
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