Description
This Japanese sweet potato recipe features tender roasted sweet potatoes coated in a savory-sweet miso glaze and sprinkled with black sesame seeds, making it a simple, wholesome, and flavorful side dish or easy dinner option.
Ingredients
- 2 large (about 1.5 lbs) Japanese sweet potatoes
- 2 tablespoons white or yellow miso paste
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) maple syrup
- 1 teaspoon (5 ml) rice vinegar
- 1 teaspoon (5 ml) sesame oil
- 1–2 teaspoons black sesame seeds
- 1 tablespoon (15 ml) olive oil
- To taste salt
- To taste black pepper
Instructions
- Prep the Potatoes: Wash and scrub 2 large Japanese sweet potatoes. Cut them into 0.5-inch (1.25 cm) thick rounds or wedges.
- Roast for Tenderness: In a large bowl, toss the prepared potatoes with 1 tablespoon olive oil, a generous pinch of salt, and freshly ground black pepper. Spread them in a single layer on a large baking sheet. Roast at 400(degree)F (200(degree)C) for 20-25 minutes, or until fork-tender and slightly golden.
- Whip Up the Miso Glaze: While the potatoes roast, prepare the glaze. In a small bowl, whisk together 2 tablespoons miso paste, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil until smooth.
- Glaze and Finish: Carefully remove the tender potatoes from the oven. Coat generously with the prepared miso glaze. Return the glazed potatoes to the oven for another 5-7 minutes, until the glaze is visibly bubbly, slightly thickened, and caramelized.
- Serve with Sesame: Once out of the oven, transfer to a serving platter. Sprinkle generously with 1-2 teaspoons black sesame seeds before serving hot.
Notes
Avoid overcrowding the baking sheet to ensure proper roasting and prevent steaming. Do not over-glaze too early, as miso can burn quickly under high heat. For a milder flavor, opt for white miso; for bolder, richer notes, consider red miso. For a gluten-free or soy-free version, use tamari or coconut aminos. A pinch of chili flakes can be added to the glaze for a hint of warmth. To shorten overall baking time, microwave the cut potatoes for 5-7 minutes until slightly softened before tossing with oil and roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Japanese
Nutrition
- Serving Size: 170 g
- Calories: 230 calories
- Sugar: 11 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Japanese sweet potato, miso glaze, black sesame, easy dinner, healthy, side dish, roasted, vegetarian, weeknight, vegan