Gluten-free option, Nut-free
This recipe combines diced sweet potato with a creamy miso sauce. If you’re not familiar with miso, it’s a paste made from fermented soybeans that’s popular in Japanese cooking—its flavor can be described as salty, earthy and savory. For this recipe, we use white miso, which is a bit sweeter and milder than dark miso. You will also come across this ingredient in our Soy-Miso Edamame and Cheddar.
Miso Sweet Potatoes are a delightful side dish that combines the earthy sweetness of sweet potatoes with the savory umami flavor of miso. This dish is not only delicious but also easy to prepare, making it a perfect addition to your weeknight dinners or special occasions.
The key to this recipe is the flavorful miso glaze, which is a combination of white miso paste, soy sauce (or tamari for a gluten-free option), vegan sriracha for a touch of heat, pure maple syrup for sweetness, rice vinegar for tanginess, and minced garlic for aromatic depth. This mixture creates a harmonious balance of flavors that pairs wonderfully with the natural sweetness of the sweet potatoes.
The sweet potatoes are diced and then coated with this miso glaze, ensuring that every bite is bursting with flavor. As they cook in a skillet with a bit of olive oil, the glaze caramelizes, giving the sweet potatoes a beautiful, slightly crispy exterior and a tender interior. The result is a dish that’s both sweet and savory, with a delightful contrast in textures.
Miso Sweet Potatoes can be served as a side dish to complement various main courses or as part of a diverse and colorful spread of vegetable sides. They offer a unique twist on the classic roasted sweet potatoes, adding a depth of flavor that elevates this humble root vegetable to a whole new level. Whether you’re a fan of sweet potatoes or looking to try something new and exciting, this recipe is sure to please your taste buds and leave you craving more. Enjoy the rich and flavorful experience of Miso Glazed Sweet Potatoes at your next meal!
PREP TIME: 10 minutes
COOK TIME: 15 minutes
YIELD: 4 servings
INGREDIENTS:
- ¼ cup (60 ml) low-sodium soy sauce (or tamari for gluten-free)
- ¼ cup (68 g) white miso paste (gluten-free if needed)
- 1 tsp vegan sriracha
- 2 tbsp (30 ml) pure maple syrup
- 1 tsp unseasoned rice vinegar
- 2 cloves garlic, peeled and minced, or 2 tsp (6 g) jarred minced garlic
- 4 cups (568 g) diced sweet potato
- 1 tbsp (15 ml) olive oil
INSTRUCTIONS:
- In a large bowl, whisk together the soy sauce, miso paste, sriracha, maple syrup, rice vinegar, and garlic.
- Stir the sweet potato cubes into the sauce, making sure they are well-coated.
- In a large skillet, heat the olive oil over medium-low heat.
- Using a slotted spoon, remove the sweet potato cubes from the sauce and place them in the hot oil, reserving the remaining sauce for later.
- Cook the sweet potato cubes, stirring occasionally, for about 15 minutes, or until they are fork-tender and have a caramelized glaze.
- Lower the heat to low and pour in the rest of the sauce. Cook for another minute, stirring to coat the sweet potatoes evenly with the glaze.
- Serve the Miso Sweet Potatoes immediately as a delicious and flavorful side dish. Enjoy!
