Miso & Maple Roasted Japanese Sweet Potatoes

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Roasted Japanese sweet potato chunks with browned, caramelized edges in a serving bowl.

CATEGORY:

Sides

Miso & Maple Roasted Japanese Sweet Potatoes

Japanese sweet potatoes caramelize under a salty-sweet miso-maple glaze with crisp, lacquered edges.

10 mins active, 25 mins total

Gluten-Free, Vegetarian, Pescetarian, Nut-Free, Egg-Free, Dairy-Free, Grain-Free, High-Fiber, Vegan

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PREP

COOK

INACTIVE

10 min

15 min

0 min

TOTAL TIME

25 min

COOKING METHOD(S):

Oven

Miso Loves the Natural Sweetness of These Potatoes

Japanese sweet potatoes are denser and drier than the orange-fleshed varieties many of us were raised on, with a chestnut-like sweetness that becomes even more pronounced in the oven. Miso gives that sweetness a salty, fermented counterpoint while maple helps the cut surfaces caramelize. The result lands somewhere between savory side dish and the piece everyone keeps picking at from the sheet pan. Keep the skin on—the dark purple edge against the pale interior is part of what makes them so good.

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Dad Man Tips & Hacks

Pat the potatoes dry and roast them cut side down. Dry surfaces and direct contact with the hot pan are what give you those crisp, caramelized edges.
Don't add the glaze until the potatoes are halfway done. Miso and maple are sugary, and they’ll scorch if they go in too early.
Cut the wedges about the same size so they all finish together. Smaller pieces will brown faster than bigger ones.
Line the pan with parchment. The glaze sticks like candy, and parchment makes cleanup nearly effortless.

Substitutions

Sweet potatoes: Orange-fleshed sweet potatoes or garnet yams work, but they are moister and cook a little faster, so start checking a few minutes early. Butternut squash or thick carrot wedges also roast well with this glaze.
White miso: Yellow miso is a close swap. Red miso is much saltier and stronger, so use about 2 Tbsp instead of 3. Check the label if you need it gluten-free, since some miso is made with barley.
Maple syrup: Honey or light brown sugar will caramelize the same way. Honey is not vegan.
Avocado oil: Any neutral, high-heat oil such as canola or grapeseed.
Toasted sesame oil: Leave it out and add an extra pinch of sesame seeds for the nutty note.
Rice vinegar: Apple cider vinegar or fresh lemon juice, in the same amount.
Green onions: Chives or a little chopped cilantro.

Storage & Leftovers

Cool leftovers within 2 hours, then refrigerate in an airtight container for up to 4 days.
To reheat, spread the wedges on a sheet pan and warm at 400°F for 8 to 10 minutes, or use an air fryer, to bring back the crisp edges. The microwave works in a pinch, but the glaze will soften. Freezing is not ideal because the texture turns soft, though frozen leftovers are great mashed into soups or spreads.
Some ideas for using leftovers: slice them into a grain bowl, toss them into a salad with greens and a sesame dressing, or chop and crisp them in a skillet for a quick breakfast hash.

Make It Ahead

You can do most of the work early and finish the potatoes close to serving.
Cut the wedges up to 1 day ahead and refrigerate them in an airtight container. Pat them completely dry before roasting so they brown instead of steam.
Whisk the glaze up to 5 days ahead and keep it covered in the refrigerator. Stir it well and loosen with a little warm water before using.
For a head start, roast the potatoes through the first stage (step 2), cool, and refrigerate up to 2 days. When ready, glaze and finish roasting at 425°F until the edges are lacquered.

A Little Food History

Japanese sweet potatoes, known as satsumaimo, have a long history in Japan. Sweet potatoes originated in the Americas and made their way to Asia by the 1500s. They reached the Ryukyu Islands (now Okinawa) in the early 1600s, then spread to the southern region of Satsuma, which gave the potato its Japanese name. Because they grew well in poor soil and survived bad weather, they became an important crop during times of famine. In the 1730s, the scholar Aoki Konyo championed them as a reliable food source, and they spread throughout the country.

Today, roasted sweet potatoes (yaki-imo) are a beloved winter street snack in Japan, sold from trucks and stalls that call out to passersby. Miso, the salty fermented soybean paste at the heart of this recipe, has been a Japanese staple for centuries, and maple syrup comes from the sugar maple forests of North America. This dish is a modern pairing of ingredients from different parts of the world, and it works because sweet, salty, and caramelized flavors go so well together.

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Miso & Maple Roasted Japanese Sweet Potatoes

CATEGORY:

Sides

SERVINGS

SERVING SIZE

1 cup

INGREDIENTS

INSTRUCTIONS

Preheat the oven to 425°F with a rack in the upper third. Line a large rimmed baking sheet with parchment paper.
Toss the sweet potato wedges with the oil and a pinch of salt. Spread them in a single layer on the baking sheet, cut side down, without crowding. Roast until just starting to soften and brown on the bottom (about 10 minutes).
While the potatoes roast, whisk together the miso paste, maple syrup, toasted sesame oil and rice vinegar until smooth. If the miso is stiff, add a teaspoon of warm water to loosen it.
Remove the potatoes, flip the wedges, and brush or toss them generously with the miso-maple glaze. Return to the oven and roast until the edges are deeply caramelized and lacquered and a knife slides in easily. Check at the 5-minute mark, since the glaze can darken quickly.
Let the potatoes sit on the pan for 3 to 4 minutes so the glaze sets and crisps up. Transfer to a platter and top with toasted sesame seeds and green onions for serving.

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Calories	313
Total Fat (g)	8.4
Sat. Fat (g)	1.1
Trans Fat (g)	0
Cholesterol (mg)	0
Sodium (mg)	690
Total Carbs (g)	52.5
Dietary Fiber (g)	7.1
Total Sugars (g)	13.8
Added Sugars (g)	3.3
Protein (g)	5.4

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Miso & Maple Roasted Japanese Sweet Potatoes

Miso Loves the Natural Sweetness of These Potatoes

Related Recipes

Dad Man Tips & Hacks

COMING SOON!

Nutrition Facts

Substitutions

Storage & Leftovers

Make It Ahead

A Little Food History

Miso & Maple Roasted Japanese Sweet Potatoes

INGREDIENTS

INSTRUCTIONS

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Miso & Maple Roasted Japanese Sweet Potatoes

Miso Loves the Natural Sweetness of These Potatoes

Related Recipes

Miso & Maple Roasted Japanese Sweet Potatoes

INGREDIENTS

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INSTRUCTIONS

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