Baked Miso Sweet Potato Slices

Up close of a casserole dish full of miso sweet potato slices.

Baked Miso Sweet Potato Slices

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.

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Side Dish

Cuisine American, Asian Fusion, Japanese

Keyword baked sweet potato slices, crispy roasted sweet potatoes, miso sweet potato, roasted sweet potato slices, sliced sweet potatoes, sweet potato medallions

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 219kcal

Author Megan

Equipment

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.

Nutrition