Miso Glazed Potatoes (Print Version)
# Ingredients:
01 -
1 tbsp maple syrup
02 -
1 tbsp avocado oil (or another oil that handles heat well)
03 -
2 tbsp white miso paste
04 -
1/2 cup water
05 -
1.5 lbs of Japanese sweet potatoes, skin removed
06 -
2 tbsp butter (use non-dairy or regular)
07 -
A pinch of flaky sea salt to finish
# Instructions:
01 -
Set your oven to 400°F and let it heat while you prep.
02 -
Chop the peeled sweet potatoes into pieces about an inch thick.
03 -
Mix the maple syrup and miso together in a small bowl. Gradually stir in some water to smooth it all out. Put aside for later.
04 -
Place an oven-safe skillet on medium-high heat and add the avocado oil. Once the oil is hot, arrange the sweet potato pieces in a single layer and sear one side for about 3 minutes. Flip them and cook the other side for another minute or so.
05 -
Take the skillet off the stove. Stir in the butter so it melts into the pan. Pour in the miso mixture and lift up each potato piece to let the sauce coat the bottom. Then move the skillet into the oven.
06 -
After about 15 minutes, carefully scoop up some of the sauce with a spoon and drizzle it over the potatoes. Pop the skillet back in the oven for another 5-10 minutes until the potatoes are tender when poked with a fork.
07 -
Transfer the sweet potatoes to a serving dish and spoon the leftover sauce on top. Scrape up and include any browned bits from the pan. Sprinkle a little flaky sea salt over everything before serving.