Miso Glazed Sweet Potato Recipes

MISO GLAZED JAPANESE SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Leave the skins on the potatoes and cut away any spots or blemishes, then cut into 1½ inch cubes, skin left on. Place into a large bowl as you cut and drizzle on some of the oil to coat, which will stop them from oxidizing (turning brown) in the air. Continue cutting and oiling using up all of the oil.
• Sprinkle on the pepper as you toss the oiled potatoes so the pepper gets distributed evenly. Then pour out onto a foil lined sheet pan and place in the oven in a single layer. Roast for 20 minutes, remove from oven and flip the potatoes then roast for 15 minutes more or until tender.
• While potatoes are roasting, make the glaze by heating a large skillet or sauté pan over medium heat with the butter and sesame oil. Add garlic and cook for two minutes then remove from heat and stir in the miso, soy, brown sugar and water. Stir to mix then set aside. It won't look like much but it is just enough to glaze the potatoes.
• When the potatoes come out of the oven, return the skillet to high heat and pour in the cooked potatoes, including any oil left on the sheet pan.
• Use a rubber spatula or turner and gently toss the potatoes and glaze until they are coated. Cook just long enough to crisp them up a bit then remove from heat and sprinkle on the sesame seeds while tossing with the spatula. The seeds will stick to all wet surfaces. If you wait too long, the potato surface will dry and the sesame seeds won't stick.
• Serve immediately.

MISO GLAZED SWEET POTATO

Steps:

• Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
• Cube the sweet potato into approximately 3/4 inch chucks then spread evenly on the lined baking tray.
• Try to give each piece a little space - this helps them crisp and puff as they bake rather than come out soggy.
• Using and oil sprayer, spritz the sweet potatoes with a little olive or avocado, or drizzle them with approximately 1/4 tsp and use your hands to coat. Don't over do the oil, it should be just a very light coating.
• Bake for 30-35 minutes until tender, browned and puffy.
• When the sweet potatoes are almost finished baking, add all the miso glaze ingredients to a small saucepan. Whisk over medium heat, bringing to a light simmer, until all the ingredients have combined and the glaze has thickened up. This should take 5-6 minutes.
• Place the baked sweet potato chunks in a bowl or serving dish. Pour the miso glaze over them and toss to combine.
• Serve right away topped with sesame seeds. Leftovers can be stored in the fridge for up to 3 days.