Ingredients
6 cups (800 g) sweet potatoes, chopped into 3/4-inch cubes
1/4 cup (80 g) red or white miso
3 tablespoons (60 g) agave syrup (or maple syrup)
2 teaspoons (10 g) low-sodium soy sauce
2 teaspoons (12 g) lemon juice
1 1/2 teaspoons (10 g) chili pepper paste (adjust to taste)
1 teaspoon (4 g) toasted sesame seeds, plus extra for garnish
1/2 teaspoon ground ginger
3 tablespoons (45 g) water
Instructions
-
Preheat Oven and Roast Potatoes
Preheat oven to 415°F (210°C). Line a sheet pan with parchment paper and spread sweet potato cubes evenly. Roast for 15 minutes, then toss and roast for another 15-20 minutes, until golden and tender but not mushy. Test doneness with a fork. -
Prepare the Miso Glaze
In a bowl, whisk together miso, agave, soy sauce, lemon juice, chili paste, sesame seeds, ground ginger, and water until smooth. -
Glaze the Potatoes
Allow roasted sweet potatoes to cool slightly (about 5 minutes). Add potatoes to a large pan with the glaze over low heat. Cook for 2-3 minutes, stirring gently, until the glaze thickens and coats the potatoes evenly. Do not overcook—some glaze should remain saucy. -
Serve
Transfer to a serving dish and sprinkle with additional sesame seeds. Enjoy as a side dish or serve in a bowl with grains, greens, and roasted vegetables for a complete meal.
Notes
- Miso: Red miso is saltier than white. If using white miso, taste and adjust soy sauce up to 4 teaspoons.
- Sweetener: Agave has a neutral taste and creates a sticky glaze. Maple syrup can be used but may be slightly less sticky.
- Spice: If chili paste isn’t available, substitute 1/4–1/2 teaspoon ground chipotle pepper, adjusting to your spice preference.
- Serving ideas: Add cooked grains (rice, quinoa, or farro) and roasted vegetables to turn this into a hearty, plant-based meal.
- Salad dressing option: Before thickening over the stove, the glaze has a thin consistency that works beautifully as a salad dressing.
- Prep Time: 20 min
- Cook Time: 25 min