These Miso Caramel Glazed Sweet Potatoes turn a healthy vegetable into a delectable, sweet (yet still healthy) treat!
Need a new recipe to compliment your favorite asian entrée? These miso caramel glazed sweet potatoes are for you! This recipe is a little time consuming, as most vegetable roasts are, however it is still so easy. It is also vegan so it’s perfect for everyone!
Let the glazed sweet potatoes shine as the side dish, or add them to a bowl
There are so many ways to enjoy this dish. Make the recipe as is and enjoy them as a side dish to accompany your favorite main. Or, make them for a rice bowl like I did above. In a rice bowl, I recommend adding a teaspoon of rice vinegar to the rice to offset the sweetness of the sweet potatoes. I also think it tastes great with crisp vegetable such as shredded carrots, or bell peppers to differ from the soft texture of the sweet potatoes. If you’re looking for more protein, You can make tofu as well.
Looking for more Asian inspired side dishes? Check out my favorites below
Brown Butter Nori Roasted Vegetables
Miso Caramel Glazed Sweet Potatoes
Course: Side DishesDifficulty: Easy4-6
servings15
minutes40
minutesIngredients
2 Large Japanese Sweet Potatoes (sub 2 Medium Sweet Potatoes)
1 Tbs Olive Oil
¼ Cup Sugar
1 Tsp Lemon Juice
¼ Tsp Lemon Zest
1 Cup Coconut Milk
1 Tbs White Miso Paste
3 Tbs Water
1 Fresno or Serrano Chili (optional)
Directions
- Preheat oven to 400 degrees Fahrenheit
- Chop sweet potato into bite size pieces or wedges. I like to puncture them with a fork and microwave for 1-1:30 minutes first to make it easier to cut.
- Place the sweet potatoes on a foil-lined baking tray. Drizzle with a splash of olive oil to help then turn golden brown when they roast and sprinkle with salt. Roast them for 40 minutes, taking them out halfway through to flip.
- Make the Miso Caramel Glaze: Add sugar, water, lemon juice, and lemon zest to a small sauce pan or frying pan with high sides. Stir over medium heat until the sugar dissolves.
- Once th miso caramel reaches a boil, lower the heat to medium low and let sit until it turns an amber color (roughly 30-35 minutes).
- Turn the heat to the lowest setting and slowly pour in the coconut milk. whisk until smooth and creamy, then whisk in the miso until everything is incorporated.
- While the miso caramel is still hot, before it thickens, pour as much as you want over the sweet potatoes. I like to add 1 Tablespoon at a time to make sure the potatoes are not overly sweet. Mix the sweet potatoes around on the baking tray to make sure they are evenly coated, then pop it back in the oven to broil for 1 minute.
- Very thinly slice the chili if using and add on top. Servenand enjoy!
Notes
- Any extra miso caramel sauce will keep in a sealed container in the fridge for 1 month.
this is SO GOOD and so easy to make