Ingredients
Scale
- 1.5 lbs Japanese sweet potatoes, peeled
- 1 tbsp avocado oil
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1/2 cup water
- 2 tbsp non-dairy butter or regular butter
- Flaky sea salt for serving
Instructions
- Preheat your oven to 400°F.
- Slice the peeled sweet potatoes into 1-inch rounds.
- In a bowl, whisk together white miso paste, maple syrup, and water until smooth.
- Heat avocado oil in a cast iron skillet over medium-high heat, then sear the sweet potato slices for 3-4 minutes per side until browned.
- Remove from heat and add butter, swirling to melt, then pour the miso glaze over the potatoes, ensuring they’re well coated.
- Bake in the preheated oven for 15 minutes; baste with sauce halfway through cooking. Bake for an additional 5-10 minutes until tender.
- Serve warm with extra sauce drizzled on top and a sprinkle of flaky sea salt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 8g
- Sodium: 240mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 5mg