Ingredients
Main Ingredients
- 2.5 lb sweet potatoes, finely sliced
- 5 tablespoons unsalted butter, melted
- ¼ cup maple syrup
- ¼ cup white miso
- 1 tablespoon rice vinegar
- 2 teaspoons ginger, finely minced
- 3 garlic cloves, minced
Garnish
- Green onion, diced
- Flaky sea salt
Instructions
- Prepare oven: Preheat your oven to 350°F (180°C) and grease a casserole dish or cast iron skillet with olive oil to prevent sticking.
- Make miso sauce: In a small saucepan over medium heat, combine the melted butter, maple syrup, and white miso. Stir continuously until the mixture is fully melted and well combined. Remove from heat, then whisk in the rice vinegar, grated ginger, and minced garlic until smooth.
- Toss sweet potatoes: Place the finely sliced sweet potatoes into a large bowl, pour the miso sauce over them, and toss thoroughly to ensure each slice is evenly coated with the flavorful glaze.
- Assemble: Arrange the coated sweet potato slices in a circular overlapping pattern inside the prepared casserole dish or cast iron skillet. Reserve any extra miso sauce left in the bowl.
- Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven at 350°F (180°C) for 35 minutes, or until the sweet potatoes become tender.
- Brush on miso glaze: Remove the foil, increase the oven temperature to 400°F (204°C), and brush the reserved miso sauce over the sweet potato slices to add a glossy, flavorful finish.
- Bake uncovered: Return the dish to the oven and bake uncovered for an additional 25 minutes until the edges of the sweet potatoes turn brown and crisp. For extra caramelization and color, broil for the last 2 minutes while watching closely to avoid burning.
- Serve: Garnish with freshly diced green onions and flaky sea salt, then serve immediately to enjoy warm, flavorful miso sweet potato slices.
Notes
- You can substitute unsalted butter with a plant-based alternative for a dairy-free version.
- Use a mandoline slicer to achieve uniform thin slices that cook evenly.
- The reserved miso sauce applied midway adds depth of flavor and a beautiful glaze—don’t skip this step.
- Baking covered initially steams the potatoes until tender, while uncovered baking crisps the edges.
- Adjust ginger and garlic quantity according to your spice preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese-inspired
- Diet: Vegetarian
