Miso Glazed Sweet Potatoes
These Miso Glazed Sweet Potatoes are sweet, salty, tangy, and have a light kick from chili pepper paste, making them the perfect weeknight vegan side dish.
Equipment
- 1 Mixing bowl for glaze prep
- 1 Baking sheet lined with parchment
Ingredients
Miso Glaze and Potatoes
- 6 cups Sweet potatoes chopped into ¾ inch bites (~800g)
- ¼ cup Red miso or white miso with additional soy sauce if needed
- 3 tablespoons Agave syrup or use maple syrup
- 2 teaspoons Low-sodium soy sauce
- 2 teaspoons Lemon juice
- 1 ½ teaspoons Chili pepper paste sub tomato paste if needed
- 1 teaspoon Toasted sesame seeds plus extra for garnish
- ½ teaspoon Ground ginger powder
- 3 tablespoons Water to thin the glaze
Instructions
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Spread chopped sweet potatoes evenly on the baking sheet.
- Roast for 20 minutes, flipping halfway through.
- While roasting, whisk red miso, agave, soy sauce, lemon juice, chili paste, sesame seeds, ginger powder, and water until smooth.
- Remove potatoes and brush generously with glaze.
- Return to oven and roast for 10 more minutes until caramelized.
- Sprinkle with extra sesame seeds and serve warm.
Notes
Use red miso for more intense flavor or white miso with extra soy sauce. Maple syrup is a good substitute for agave. Garnish with toasted sesame seeds before serving.