I love these Miso Baked Sweet Potatoes. The miso glaze is Japanese inspired and sweet potatoes are a perfect pairing for it.
What is Miso?
Miso is a fermented paste made from soybeans, salt, and grain. The paste is similar in texture to peanut butter. and the taste is salty, savory, and umami (meaty). It’s a common Japanese condiment and a versatile one.
Miso soup is probably the most well-known use of miso because Japanese restaurants usually serve it as a first or second course to a meal. But miso paste has many other uses. You can use it in glazes for vegetables, like this miso-glazed baked sweet potato recipe, or on meat, fish, or chicken. You can also use miso paste in sauces, salad dressings, and dips.
Is Miso Gluten-Free?
The type of grain that a particular miso paste is made from determines whether it is gluten-free or not. Some of the grains that are used to make miso are barley, wheat, and rye, which are obviously not gluten-free. But you can also find rice, buckwheat, and millet-based miso pastes, which are gluten-free.
If you cannot eat gluten, it’s important to look for a certified gluten-free miso paste. Get more info here: Miso Paste: Gluten and Soy Free Alternatives
What Colour Miso Paste Should I Use?
In North America, the most commonly available varieties of miso paste are light (or white) and dark (or red). Light miso tends to be lighter and sweeter, while dark miso is saltier and stronger flavoured, due to a longer fermentation time and a higher concentration of soybeans.
For the sweet potato glaze in this recipe, you can use either light or dark miso. Regardless of which miso paste you use, it will still be delicious. I used dark miso because I find that it’s a perfect foil for the sweetness of the sweet potato.
Where Can I Buy Miso Paste?
You can usually find miso paste at most Asian groceries, especially Japanese groceries. You can also find it in many health food stores, and in grocery stores, where you can find it near the tofu products section.
How To Store Miso Paste?
Store miso paste, tightly sealed, in the fridge. Miso paste is fermented, so it will keep for a fairly long time, even up to a year. Be sure to make note of the best before date on the package. So, if you buy some miso paste for this recipe, you will have plenty of time to use it in all kinds of other recipes, like this easy and delicious Vegetable Miso Soup
What Kind of Sweet Potatoes should I Use? 🍠
I used regular orange-fleshed sweet potatoes in this recipe. However, if you are able to find some beautiful purple-fleshed sweet potatoes, or a white-fleshed Japanese sweet potato, use them by all means.
Can I Make This Recipe Ahead?
Yes, you can make this recipe ahead. Just bake the sweet potatoes and mix up the miso glaze. When you are ready to use them, reheat the potatoes in a low oven, then slice, apply your glaze and broil.
What To Serve With Miso Baked Sweet Potatoes
These sweet potatoes are a filling and tasty lunch served with just a green salad. They can also be a perfect side dish, especially for Asian inspired dishes like Grilled Asian Salmon Kebabs or Hoisin Meatballs – Asian Style Chicken Meatballs
Or, if you can find little mini sweet potatoes like these ones that I’m using, they make delicious appetizers, too.
Miso Baked Sweet Potatoes
- Preheat oven to 400°
- Scrub sweet potatoes a prick them all over with a fork.
- Put sweet potatoes on a baking sheet or oven-safe skillet.
- Bake for 40 minutes, or until fork-tender. (If using larger potatoes, baking time will be longer)
- In a bowl, whisk together the miso paste, coconut oil, sriracha, soy sauce, honey, sesame oil, and ginger.
- Remove sweet potatoes from the oven. Turn off the oven, and turn on the broiler to high.
- Cut sweet potatoes in half lengthwise and return to the baking sheet, cut sides up.
- Brush the miso mixture generously over each sweet potato half
- Return the pan to the oven and broil until sweet potatoes begin to caramelize about 5 minutes.
- Remove pan from the oven and top each sweet potato half with scallions and garnish with sesame seeds.