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Miso Maple Glazed Sweet Potatoes

Miso Maple Glazed Sweet Potatoes

photos by Yu Tsai

This is an absolute family favorite! My kids love it because it’s so sweet and it’s a great dish for serving if you’re entertaining vegetarians, because it’s so filling and dense in nutrients. It also pairs well with Korean BBQ chicken skewers or a pork roast. 


Sweet potatoes are in peak season October to December, and I always like to take advantage of seasonal produce and I pick them up at my local farmer’s market.

Serves 6 / Prep Time 25 min / Cook Time 35 min / Difficulty Easy

 

 

Ingredients:

  • 6 Sweet Potatoes 


Miso Maple Glaze Ingredients:

  • 1 TBL maple syrup
  • 2 TBL vanilla bean ghee
  • 3 TBL white miso
  • 1 TBL black sesame for garnish
  • 2 cups arugula for garnish



Directions:

  1. Preheat oven to 375.
  2. Roast sweet potatoes for 30 min until fork tender.
  3. In a saucepan on high heat add 2 tbl vanilla bean ghee. (This is available prepared, or you can make by combining 2 tbls of ghee and scraping the seeds of one vanilla bean.)
  4. Add 3 tbl white miso and 1 tbl maple syrup.
  5. Once simmered and dissolved we’ll pour off into a bowl and set aside.
  6. Take potatoes out of the oven and allow them to cool. 
  7. Once cooled, cut the potatoes in half and brush them with miso maple butter.
  8. Place potatoes under broiler for 2-3 min, to glaze.
  9. Plate them on a bed of arugula and garnish with black sesame. Salt and pepper to taste.

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