Description
These Miso Butter Sweet Potatoes offer a perfect balance of earthy sweetness and rich umami flavor. The potatoes are roasted until perfectly caramelized and then tossed in a silky glaze made from white miso, butter, maple syrup, and a hint of rice vinegar. It is an effortless, sophisticated side dish that pairs wonderfully with any main course. Simple, cozy, and packed with complex savory notes, this recipe is guaranteed to be a crowd-pleaser for your next dinner rotation.
Ingredients
4 large sweet potatoes, scrubbed and cubed
1 tablespoon cooking oil
Salt and black pepper to taste
3 tablespoons unsalted butter, softened
2 tablespoons white miso paste
1 tablespoon maple syrup
1 teaspoon rice vinegar
1/4 cup chopped green onions
1 tablespoon toasted sesame seeds
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Carefully cut the sweet potatoes into uniform 1-inch cubes.
Toss the cubes in a large bowl with a splash of oil, salt, and pepper.
Spread the potatoes in a single layer on the prepared baking sheet.
Roast for 25–30 minutes, flipping halfway through, until edges are golden brown and tender.
While roasting, whisk the softened butter, miso, maple syrup, and rice vinegar in a small bowl until smooth.
Remove potatoes from the oven and immediately toss them with the miso butter glaze.
Garnish with chopped green onions and toasted sesame seeds before serving.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to regain crispiness. Ensure potatoes are completely dry after washing to achieve maximum caramelization. Add chili flakes or sriracha to the butter mixture for a spicy kick.
- Prep Time: 10
- Cook Time: 35
- Category: Recipes
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 9g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg