Who said side dishes should be boring? Level up your side dish game with this baked miso sweet potato slices made with butter, garlic, ginger, maple syrup, and white miso.
Looking for a delicious and easy-to-make fall side dish for your adult dinner parties or holiday events? This miso sweet potato recipe is perfect for you. It is sweet, aromatic, and packed with delicious miso umami flavor.
This beautiful spiral-baked miso sweet potato slice tastes even better than it looks! The sliced sweet potatoes are gently roasted and coated with butter, garlic, ginger, maple syrup, and white miso.
I love sweet potatoes and I love them, even more, when they are slathered in mouthwatering ginger, maple, and miso sauce. If you are looking for more savory Asian fusion side dishes check out my miso scalloped potatoes, sticky rice stuffing, and kimchi mac and cheese!
Table of Contents
❤️ Why You’ll Love This Recipe
- Perfect for group dinners. This roasted sweet potato slices recipe is an ideal side dish for your dinner parties or holiday events.
- Easy to assemble. You can easily assemble this miso-sliced sweet potato medallions recipe in a matter of minutes. The hardest part is waiting for the sweet potatoes to bake in the oven!
- Sweet, salty, umami, and delicious. Do I have to say more?
🍽 Kitchen Equipment
For this roasted miso sweet potato slices recipe, you will need a few basic kitchen essentials that I’ve listed below.
- Mandolin: using a mandolin is completely optional. You can use a mandolin to obtain very even and uniform sliced sweet potatoes.
- Large mixing bowls: you will need a large mixing bowl to toss the sweet potato medallions with the miso maple sauce.
- Baking pan or casserole pan: this roasted sweet potato slices recipe makes enough for a 10-inch or 11-inch baking pan. You can choose any shape of a pan that you prefer.
- Basting brush: it would be useful to have a basting brush to glaze the sliced sweet potatoes halfway through the bake.
🛒 Ingredients
You can find all of the ingredients for this baked sweet potato slices recipe at your local grocery store.
- Sweet potatoes: I recommend buying sweet potatoes of even girth for the most uniform sweet potato medallions.
- Unsalted butter: baking the sweet potatoes in butter rather than oil adds extra crunch and flavor to the crispy roasted sweet potatoes
- Maple syrup: is the main sweetener in this roasted sweet potato slices dish.
- White Miso: white miso is the mildest form of miso which is made from fermented soybeans. It adds a sweet, salty umami flavor to the sliced sweet potatoes.
- Rice Vinegar: it adds a sweet slightly acidic taste that brightens the miso sauce. You can find rice vinegar in the Asian aisle of your local grocery market or online!
- Ginger: adds a peppery and sweet and pungent aromatic that highlights the miso flavors.
- Garlic: an aromatic for this roasted sweet potato slices dish
✨ Substitutions and Additions
You can customize this miso sweet potato recipe with any additional flavors or herbs you want! I’ve listed some substitutions and additions below.
Substitutions
- Honey: an alternative for maple syrup, however, please note that honey tends to burn easily in the oven so you may need to reduce the temperature of your oven.
- Brown Sugar: this is another alternative to maple syrup.
- Red or Yellow Miso: instead of white miso, you can go for a bolder more pungent miso flavor by using red or yellow miso.
Additions
- Sambal or Sriracha: if you want to take a spicy route, you can easily add 1-2 teaspoons of either of these hot sauces to taste.
- Rosemary or Thyme: for more of a classic crispy roasted sweet potatoes flavor you can add a sprinkle of fresh rosemary or thyme.
📝 How to Make Baked Miso Sweet Potato Slices
You can quickly prepare this roasted miso sweet potato slices recipe in a matter of minutes! The hardest part is waiting for the sliced sweet potatoes to bake in the oven.
- Prepare oven. Preheat oven to 350°F (180°C) and grease your casserole dish with olive oil.
- Make miso sauce. In a small saucepan, add the butter, maple syrup, and miso. Heat over medium heat and stir until melted and combined. Remove from heat and add in the rice vinegar, grated ginger, and minced garlic. Whisk until combined.
- Toss. Add the sweet potatoes to a large bowl and the miso sauce. Toss the sweet potatoes until evenly coated.
- Assemble. Layer the sweet potatoes in a casserole dish or cast iron skillet in a circular pattern, overlapping the slices. Reserve the extra sauce that falls to the bottom of the bowl.
- Bake covered. Cover with foil, and bake for 35 minutes until the sweet potatoes are soft.
- Brush. Remove from the oven and increase the heat to 400°F (204°C). Brush the sweet potatoes with the reserved miso sauce.
- Bake uncovered. Bake for an additional 25 minutes uncovered until the tops of the potatoes is browned along the edges and crisp. Check if the potatoes are cooked through by piercing them with a fork. For added color, set the oven on broil for the last 2 minutes.
- Serve. Garnish the baked sweet potato slices with diced green onions and flakey sea salt. Serve immediately.
⭐️ Tips for the Best Baked Sweet Potato Slices
- Select similar-sized sweet potatoes. For an even bake, I recommend selecting sweet potatoes that are similar in size and shape. This makes the spiral design more uniform and ensures that it will bake evenly.
- Use a whisk to mix the miso paste. When heating the miso paste, it will be a little bit clumpy at first. Use a whisk to easily mix the miso paste into a smooth glaze.
- Use a mandolin for even slices. If you are uncertain about your knife skills, I recommend using a mandolin to evenly slice your sweet potatoes.
- Fill the baking pan without any gaps. The sweet potato slices will slightly decrease in volume as they bake, it is best to pack your baking tray as much as you can and fill in all the gaps!
- Broil at the end. If you want a slight crispy char on the tips of the crispy roasted sweet potato, turn your oven setting to broil for the final 2-3 minutes while watching closely to prevent them from burning too much.
- Soft with crisp edges. Please note that because of the density of the sweet potatoes and how they are layered on top of one another, these sweet potato slices will be slightly crisp only on the edges but they will remain mostly soft in the center.
🥡 Storage Instructions
For best results, serve this miso sweet potato recipe immediately. You can store any leftovers in an airtight container in the refrigerator for up to 5 days.
💬 Frequently Asked Q’s & A’s
The length of time it takes to bake sweet potato slices depends on the thickness of the potato. For this recipe, the sliced sweet potatoes are ready to serve after 1 hour.
Yes! Unlike regular potatoes, sweet potatoes will not brown if they are sliced and exposed to air. This recipe can easily be prepared in advance and stored in the refrigerator until it is ready to bake. I recommend bringing the miso sweet potatoes to room temperature before baking so that the sweet potato medallions are evenly cooked.
You can serve this baked sweet potato slices recipe with any protein entree of your choice! It works as a delicious, flavorful starch option for a well-balanced meal.
💕 You May Also Love...
Did you make this Baked Miso Sweet Potato Slices Recipe?
If you made this dish and loved it, please leave a review and comment below. We would greatly appreciate it!
Share your dish with us on Instagram, and tag us @takestwoeggs—we’d love to see and share your delicious creation!
Hungry for more? Follow us on Instagram, YouTube, Tiktok, Pinterest, and Facebook for more tasty creations and updates 🍜
👩🏻🍳 Recipe
Baked Miso Sweet Potato Slices
Equipment
- 11 inch Baking Pan
Ingredients
- 2.5 lb sweet potatoes finely sliced
- 5 tablespoons unsalted butter melted
- ¼ cup maple syrup
- ¼ cup white miso
- 1 tablespoon rice vinegar
- 2 teaspoons ginger finely minced
- 3 garlic cloves minced
Garnish
- Green onion diced
- Flaky sea salt
Instructions
- Prepare oven. Preheat oven to 350°F (180°C) and grease your casserole dish with olive oil.
- Make miso sauce. In a small saucepan, add the butter, maple syrup, miso. Heat over medium heat and stir until melted and combined. Remove from heat and add in the rice vinegar, grated ginger, and minced garlic. Whisk until combined.
- Toss. Add the sweet potatoes in a large bowl and the miso sauce. Toss the sweet potatoes until they are evenly coated.
- Assemble. Layer the sweet potatoes in a casserole dish or cast iron skillet in a circular pattern, overlapping the slices. Reserve the extra sauce that falls to the bottom of the bowl.
- Bake covered. Cover with foil, bake for 35 minutes until the sweet potatoes are soft.
- Brush on the miso glaze. Remove from the oven and increase the heat to 400°F (204°C). Brush the sweet potatoes with the reserved miso sauce.
- Bake uncovered. Bake for an additional 25 minutes uncovered until the tops of the potatoes is browned along the edges and crisp. Check if the potatoes are cooked through by piercing it with a fork. For added color, set the oven on broil for the last 2 minutes.
- Serve. Garnish with diced green onions and flakey sea salt. Serve immediately.
Notes
- Select similar-sized sweet potatoes. For an even bake, I recommend selecting sweet potatoes that are similar in size and shape. This makes the spiral design more uniform and ensures that it will bake evenly.
- Use a whisk to mix the miso paste. When heating the miso paste, it will be a little bit clumpy at first. Use a whisk to easily mix the miso paste into a smooth glaze.
- Use a mandolin for even slices. If you are uncertain about your knife skills, I recommend using a mandolin to evenly slice your sweet potatoes.
- Fill the baking pan without any gaps. The sweet potato slices will slightly decrease in volume as they bake, it is best to pack your baking tray as much as you can and fill in all the gaps!
- Broil at the end. If you want a slight crispy char on the tips of the crispy roasted sweet potato, turn your oven setting to broil for the final 2-3 minutes while watching closely to prevent them from burning too much.
- Storage: this miso sweet potato recipe is best served immediately. You can store any leftovers in an airtight container in the refrigerator for up to 5 days.
Comments