Miso Sweet Potatoes

By Chez_Alexander

Inspired by melting potatoes, we gave the same treatment to sweet potatoes. The results? Roasted potatoes that are creamy on the inside but perfectly crisp on the outside. Adding miso to the butter mixture adds great umami flavor and helps the potatoes caramelize while baking. Don't skip lining the baking sheet or the miso-butter might burn on the pan and cause the sweet potatoes to stick.

Ingredients

• 1½ tablespoons butter, melted
• 2 teaspoons white miso
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 3 medium sweet potatoes (1½ pounds total), sliced into 1-inch-thick rounds
• 1 tablespoon pure maple syrup
• 1 tablespoon cider vinegar
• 1 teaspoon chopped fresh rosemary

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

1. Preheat oven to 425°F. Line a large baking sheet with parchment paper.

2. Combine butter, miso, pepper and salt in a large bowl. Add sweet potato slices and toss to coat. Arrange them in a single layer on the baking sheet; scrape any remaining butter-miso mixture over them. Roast the sweet potatoes, flipping once, until lightly browned and tender, about 30 minutes.

3. Whisk maple syrup and vinegar in a small bowl. Drizzle over the sweet potatoes. Serve sprinkled with rosemary.