If you are looking for a side dish that dazzles with flavor and texture, the Baked Miso Sweet Potato Slices Recipe is exactly what you need. This recipe transforms simple sweet potatoes into a luscious, savory-sweet delight, with the creamy umami of white miso, the warmth of ginger and garlic, and a subtle touch of maple syrup to create a dish that’s comforting yet exciting. Perfectly baked until tender and slightly caramelized on the edges, these slices are a guaranteed hit whether for a family meal or special occasion. Let’s dive into how you can make this irresistible side dish your new favorite!

Ingredients You’ll Need

The image shows a group of five raw sweet potatoes with rough brown skin, placed on the left side on a white marbled surface. Around them are five small clear glass bowls arranged loosely: the top bowl holds chopped garlic with a pale creamy color, the top right contains a golden amber liquid that looks like syrup, the middle bowl in the center holds a smooth beige paste, the bottom left bowl has several thin, pale yellow slices of butter stacked neatly, and the bottom right bowl shows finely grated yellow ginger. Each bowl has a shiny and clear texture, catching the light softly from above. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but crucial to achieving that perfect balance of sweet, salty, and savory in the dish. Each one plays a specific role—from tenderizing the potatoes to building layers of flavor and giving the slices that golden, mouthwatering glaze.

2.5 lb sweet potatoes finely sliced: Thin slices ensure even cooking and a tender texture with just the right bite.
5 tablespoons unsalted butter melted: Adds richness and helps the miso glaze coat each slice beautifully.
¼ cup maple syrup: Brings a natural sweetness that pairs harmoniously with the savory miso.
¼ cup white miso: Provides deep umami flavor that elevates the dish beyond ordinary sides.
1 tablespoon rice vinegar: Adds a subtle acidity to balance the richness and enhance flavors.
2 teaspoons ginger finely minced: Offers a fresh, zesty kick that brightens the glaze.
3 garlic cloves minced: Infuses a warm aroma and savory depth to the sauce.
Garnish: diced green onion and flaky sea salt: These final touches add color, freshness, and a delightful crunch.

How to Make Baked Miso Sweet Potato Slices Recipe

Step 1: Prepare the Oven and Dish

Start by preheating your oven to 350°F (180°C). It’s important to get the temperature right so the sweet potatoes cook evenly. Grease a casserole dish or cast iron skillet with olive oil to prevent sticking and help the slices crisp up during baking.

Step 2: Create the Miso Sauce

In a small saucepan, melt the butter over medium heat and stir in the maple syrup and white miso until the mixture is smooth and combined. Once off the heat, whisk in the rice vinegar, minced ginger, and garlic. This sauce is the star of the dish, bringing all the flavors together with its creamy, tangy, and savory notes.

Step 3: Toss the Sweet Potato Slices

Place the finely sliced sweet potatoes in a large bowl and pour the miso sauce over them. Toss carefully so every slice is evenly coated with the flavorful glaze—it ensures each bite is packed with taste.

Step 4: Arrange in the Casserole Dish

Layer the sweet potato slices in an overlapping circular pattern inside the greased dish. Don’t worry about having a few gaps—overlapping helps the slices cook uniformly and makes for a stunning presentation.

Step 5: Bake Covered

Cover the dish with foil and bake at 350°F for about 35 minutes. This step softens the sweet potatoes perfectly without drying them out, allowing the flavors to meld together.

Step 6: Glaze and Bake Uncovered

Remove the foil and increase the oven temperature to 400°F (204°C). Brush the sweet potatoes with the reserved miso sauce that collected at the bottom of the bowl. Bake uncovered for another 25 minutes or until the edges turn beautifully browned and crisp. For an extra touch, broil for 2 minutes at the end to deepen the color and add slight caramelization.

Step 7: Serve Immediately

Once out of the oven, sprinkle the baked sweet potato slices with diced green onion and flaky sea salt to add freshness and a little crunch. These final touches help bring the dish to life.

How to Serve Baked Miso Sweet Potato Slices Recipe

A clear glass bowl is filled with three layers of round, orange sweet potato slices. A golden yellow sauce with small bits is being poured over the sweet potato slices from above. The bowl sits on a white marbled surface with a blurred figure in the background wearing a striped apron. The texture of the sauce is smooth and flowing, covering the top layer of the neatly stacked sweet potato slices. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Besides the diced green onions and flaky sea salt, you can also add a sprinkle of toasted sesame seeds or fresh chopped cilantro for an herbal twist that pairs perfectly with the miso glaze. These garnishes elevate the texture and add bursts of flavor that delight the palate.

Side Dishes

This recipe works wonderfully as a side dish for grilled chicken, roasted pork, or a fresh green salad. The sweet, umami-packed potatoes are versatile enough to complement many main courses and add a pop of color and flavor to your plate.

Creative Ways to Present

For a festive table, try arranging these slices in a layered spiral on a large platter or portion them into small ramekins for individual servings. They also make a fantastic topping for grain bowls or can be chopped into warm salads for extra texture and taste.

Make Ahead and Storage

Storing Leftovers

You can store leftover baked miso sweet potato slices in an airtight container in the refrigerator for up to 4 days. Keeping them covered well helps maintain moisture and flavor, so they remain delicious when reheated.

Freezing

If you want to prepare them ahead of time, freeze the baked slices after they have cooled completely. Wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. They will keep well for up to 2 months.

Reheating

To reheat, gently warm the slices in the oven at 350°F until heated through, about 10-15 minutes, to preserve their crisp edges. Avoid microwaving as it can make the potatoes soggy. A quick re-broil for a minute or two can help regain that delightful caramelized crust.

FAQs

Can I use other types of miso for this recipe?

Yes! While white miso is recommended for its mild flavor, you can experiment with yellow or even red miso for a deeper, stronger umami profile. Just be mindful that red miso is saltier and more intense, so adjusting the amount might be needed.

What can I substitute for maple syrup?

If you don’t have maple syrup, honey or agave nectar can be good alternatives. These substitutes will still add the essential sweetness needed to balance the savory miso but may slightly change the flavor complexity.

Is it necessary to slice the sweet potatoes thinly?

Thin slices are important because they cook more evenly and absorb the miso glaze better, resulting in tender, flavorful pieces. Thicker slices might take longer to bake and may not get as uniformly tender.

Can I make this recipe vegan?

Absolutely! Replace the unsalted butter with vegan margarine or coconut oil. The rest of the ingredients are vegan-friendly, so this will maintain that delicious glaze and rich flavor.

What’s the best way to serve this with a main dish?

This baked miso sweet potato slices recipe pairs beautifully with grilled or roasted meats as well as plant-based mains like tofu or tempeh. It’s also a fantastic addition to holiday spreads or potluck dinners for a colorful and tasty contrast.

Final Thoughts

This Baked Miso Sweet Potato Slices Recipe has quickly become a favorite for anyone who loves their sides full of bold flavors and inviting textures. It’s simple enough to make any night but special enough to impress your guests. Give it a try—you might find yourself reaching for it again and again whenever you want to brighten your meal and your day!