Recipe Library
Miso Sweet Potatoes
Buttery miso clings to thick sweet potato rounds, turning golden and tender in the oven. A maple and vinegar drizzle adds bright balance while rosemary lifts every savory sweet bite.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 16
Nutrition per Serving
- Calories
- 135
- Protein
- 2g
- Carbs
- 22g
- Fat
- 5g
- Fiber
- 3g
- Sugar
- 9g
- Sodium
- 268mg
Ingredients
- 1 1/2 tbsp butter, melted
- 2 tsp white miso
- 1/2 tsp ground pepper
- 1/4 tsp salt
- 3 medium sweet potatoes (1 1/2 pounds total), sliced into 1-inch-thick rounds
- 1 tbsp pure maple syrup
- 1 tbsp cider vinegar
- 1 tsp chopped fresh rosemary
Instructions
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Combine butter, miso, pepper and salt in a large bowl. Add sweet potato slices and toss to coat. Arrange them in a single layer on the baking sheet; scrape any remaining butter-miso mixture over them. Roast the sweet potatoes, flipping once, until lightly browned and tender, about 30 minutes.
- Whisk maple syrup and vinegar in a small bowl. Drizzle over the sweet potatoes. Serve sprinkled with rosemary.