
Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
325
Thought glazed sweet potatoes always needed brown sugar, orange juice, or pecans? Think again. Coated in a savory maple-miso sauce, these melting sweet potatoes are here to challenge everything we think a sweet potato can be—and win us over with their deliciousness.
The maple-miso sauce:
Miso is a fermented soybean paste that’s often used in Japanese cooking. While it’s available in several different varieties, I highly recommend using white miso in this recipe: Its delicate savory flavor adds beautiful umami and richness to the maple syrup without threatening to take over.
If you’re using miso that’s straight out of the refrigerator, it may clump when you try to combine it with the other sauce ingredients. In that case, I recommend microwaving the glaze in 10-second increments, whisking in between each, until it smooths out. Do NOT pour a lumpy glaze into the pan and expect that simmering will smooth it out; you’ll just end up with lumps of miso on top of your sweet potatoes, which is not the vibe we’re going for.
Cooking the sweet potatoes:
Sweet potatoes contain a decent amount of sugar, which means they can go from golden-brown to black in the pan in seconds flat. For this reason, I recommend sticking close by, tongs in hand, the entire time the sweet potatoes are searing—also checking the bottoms frequently once you’ve hit the 90-second mark on the first side. If some of the potatoes do go a little darker, though, don’t panic: They most likely won’t taste burnt, even if they appear to be.
Storage:
Any leftover melting sweet potatoes can be stored in an airtight container in the refrigerator. They should stay good for up to 3 days.
Advertisement - Continue Reading Below
Ingredients
- 3 Tbsp.
pure maple syrup
- 3 Tbsp.
white miso
- 1 Tbsp.
unseasoned rice vinegar
- 2 tsp.
reduced-sodium soy sauce
- 1/2 cup
water
- 2 Tbsp.
neutral oil, divided
- 1 1/2 lb.
sweet potatoes, cut crosswise into 1" rounds
- 1 1/2 tsp.
kosher salt, divided
- 2 Tbsp.
unsalted butter
Flaky sea salt (optional)
Directions
- Step 1Arrange a rack in center of oven; preheat to 425°. In a medium bowl, whisk syrup, miso, vinegar, and soy sauce until smooth. Add water and stir to combine.
- Step 2In a large bowl, toss potatoes, 1 Tbsp. oil, and 1/2 tsp. kosher salt until coated.
- Step 3In a large (preferably cast-iron) ovenproof skillet over medium-high heat, heat remaining 1 Tbsp. oil. Add potatoes cut sides down and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Flip potatoes; season second side with remaining 1 tsp. kosher salt. Cook, undisturbed, until golden on the other side, 1 to 2 minutes more.
- Step 4Add butter to skillet and let melt. Using an oven mitt or towel, tilt pan slightly so butter pools near the bottom. Using a large spoon, spoon frothing butter over potatoes until shimmering. Add maple-miso glaze to pan (it should reach about halfway up potatoes) and bring to a simmer.
- Step 5Transfer skillet to oven and roast until liquid is reduced and potatoes are tender, 23 to 28 minutes.
- Step 6Transfer potatoes to a platter. Whisk sauce in pan to incorporate and drizzle over potatoes. Sprinkle with sea salt (if using).
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below