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Miso Glazed Melting Sweet Potatoes

Tender, slow-roasted sweet potatoes with a deeply savory and sweet miso glaze, creating an unforgettable umami-rich side dish perfect for Easter.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Fusion, Japanese Inspired
Calories: 320

Ingredients
  

For the Sweet Potatoes
  • 4 medium orange-fleshed sweet potatoes about 2 lbs total
  • 2 tbsp extra-virgin olive oil
  • 1 tsp fine sea salt
  • 0.5 tsp black pepper freshly ground
For the Miso Glaze
  • 0.333 cup white miso paste shiro miso
  • 0.25 cup pure maple syrup
  • 3 tbsp unsalted butter melted
  • 2 tbsp rice vinegar unseasoned
  • 1 tbsp fresh ginger finely grated
  • 1 clove garlic finely grated
  • 1-2 tbsp warm water as needed
For Garnish
  • 1 tbsp black sesame seeds
  • 2-3 sprigs fresh thyme
  • 1 pinch flaky sea salt

Equipment

  • Baking sheet
  • Parchment paper
  • Medium mixing bowl
  • Whisk
  • Pastry brush
  • Fine Grater

Method
 

  1. Preheat oven to 425°F (220°C). Scrub and dry sweet potatoes. Prick all over with a fork. Place directly on oven rack or a baking sheet and roast for 30-35 minutes until just fork-tender but still firm inside. Let cool. Reduce oven to 375°F (190°C).
  2. Make the glaze: In a bowl, whisk miso paste, maple syrup, melted butter, rice vinegar, grated ginger, and garlic until smooth. Add warm water as needed to reach a brushable consistency.
  3. Slice cooled sweet potatoes in half lengthwise. Score the cut surface in a cross-hatch pattern. Place on a parchment-lined baking sheet, cut-side up.
  4. Drizzle cut sides with olive oil and rub to coat. Season with fine sea salt and black pepper.
  5. Generously brush the miso glaze over the scored surface of each potato half, reserving a little for basting.
  6. Roast at 375°F for 35-45 minutes, basting with reserved glaze halfway through, until deeply caramelized, glaze is set, and flesh is very tender.
  7. Optional: For extra color, broil for 1-2 minutes, watching closely. Garnish with black sesame seeds, fresh thyme leaves, and a pinch of flaky sea salt. Serve warm.

Notes

White (shiro) miso is best for its mild flavor. Par-cooking is essential for the 'melting' texture. Leftovers keep in the fridge for 3 days. Reheat gently in the oven or microwave.