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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.

Source: EatingWell Magazine, March 2019


Recipe Summary

10 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.

  • 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.

  • Whisk maple syrup and vinegar in a small bowl. Drizzle over the sweet potatoes. Serve sprinkled with rosemary.


Equipment: Parchment paper

Nutrition Facts

about 4 sweet potato slices
135 calories; protein 1.8g; carbohydrates 22.1g; dietary fiber 2.9g; sugars 8.6g; fat 4.5g; saturated fat 2.7g; cholesterol 11.4mg; vitamin a iu 16571.2IU; vitamin c 16.8mg; folate 5.5mcg; calcium 41mg; iron 0.6mg; magnesium 25.1mg; potassium 425.7mg; sodium 267.6mg.

1 fat, 1 starch