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Miso Glazed Japanese Sweet Potatoes are loaded with flavor as well as healthy nutrients!Looking for a side dish that’s just a little bit different? Check out these delicious Miso Glazed Japanese Sweet Potatoes!
What are Japanese Sweet Potatoes?There was a time – not too long ago – when Japanese sweet potatoes were unheard of, or (at the very, very least) hard to come by. Japanese sweet potatoes are purple in color with a yellow inner flesh, and many supermarkets now sell them in the bins right alongside the other more-recognized sweet potatoes. Unfortunately, some supermarkets still incorrectly call Japanese sweet potatoes “yams” – but don’t be confused. Japanese yams have a long white root and can be difficult to find unless you are shopping at an Asian market, whereas Japanese sweet potatoes are the same size as a standard sweet potato but have a purple skin. In addition to its yellowish color, the inside flesh of Japanese sweet potatoes is also denser and firmer, and loaded with tons of nutrients. The flavor is slightly sweeter than a common sweet potato – and it is that sweetness that complements the flavor of the miso glaze in today’s recipe for Miso Glazed Japanese Sweet Potatoes. Miso is a shelf-stable fermented soy bean paste with a very unique flavor that is absolutely delicious! It is another Asian ingredient that can now be found at most supermarkets, right in the Asian foods aisle. If you are a regular reader here at A Family Feast, then you might recall that Jack and I have fallen in love with the flavor of miso – and we’ve used it in these Miso Butter, Miso Fried Rice and Ginger Dressing recipes. FYI – a small two or three-dollar package of miso can be stored in the refrigerator for months, and it will stay fresh for use in many dishes. (So give it a try!)
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3 pounds Japanese sweet potatoes
½ cup canola oil
1 teaspoon freshly ground black pepper
1 tablespoon butter
1 teaspoon sesame oil
1 teaspoon finely minced garlic
2 tablespoons white miso
1 tablespoon soy sauce (low sodium if available)
2 tablespoons brown sugar
1 tablespoon water
1 or more tablespoons sesame seeds
Preheat oven to 425 degrees F.
Leave the skins on the potatoes and cut away any spots or blemishes, then cut into 1½ inch cubes, skin left on. Place into a large bowl as you cut and drizzle on some of the oil to coat, which will stop them from oxidizing (turning brown) in the air. Continue cutting and oiling using up all of the oil.
Sprinkle on the pepper as you toss the oiled potatoes so the pepper gets distributed evenly. Then pour out onto a foil lined sheet pan and place in the oven in a single layer. Roast for 20 minutes, remove from oven and flip the potatoes then roast for 15 minutes more or until tender.
While potatoes are roasting, make the glaze by heating a large skillet or sauté pan over medium heat with the butter and sesame oil. Add garlic and cook for two minutes then remove from heat and stir in the miso, soy, brown sugar and water. Stir to mix then set aside. It won’t look like much but it is just enough to glaze the potatoes.
When the potatoes come out of the oven, return the skillet to high heat and pour in the cooked potatoes, including any oil left on the sheet pan.
Use a rubber spatula or turner and gently toss the potatoes and glaze until they are coated. Cook just long enough to crisp them up a bit then remove from heat and sprinkle on the sesame seeds while tossing with the spatula. The seeds will stick to all wet surfaces. If you wait too long, the potato surface will dry and the sesame seeds won’t stick.
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