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Melting Sweet Potatoes

Melting Sweet Potatoes with Maple–Miso Glaze

These Melting Sweet Potatoes are the perfect blend of sweet, salty, and savory — crisp and caramelized on the outside, creamy and buttery on the inside. A rich maple–miso glaze gives them a glossy, umami-packed finish that makes this simple side dish feel truly gourmet.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American, Japanese-Inspired
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Maple–Miso Glaze
  • 3 tablespoons pure maple syrup for natural sweetness
  • 3 tablespoons white miso paste adds savory umami flavor
  • 1 tablespoon unseasoned rice vinegar for balance
  • 2 teaspoons reduced-sodium soy sauce adds depth and saltiness
  • 1/2 cup water to thin the glaze
For the Sweet Potatoes
  • 1 1/2 pounds sweet potatoes sliced into 1-inch rounds
  • 2 tablespoons neutral oil such as avocado or grapeseed, divided
  • 1 1/2 teaspoons kosher salt divided use
  • 2 tablespoons unsalted butter for basting and richness
  • Flaky sea salt optional, for finishing

Method
 

  1. Step 1: Preheat oven to 425°F (220°C). In a medium bowl, whisk together maple syrup, miso, rice vinegar, and soy sauce until smooth. Stir in water to create a glossy glaze.
  2. Step 2: Toss sweet potato rounds with 1 tablespoon oil and ½ teaspoon salt in a large bowl until evenly coated.
  3. Step 3: Heat remaining oil in an ovenproof skillet over medium-high heat. Arrange potatoes cut-side down and sear for 2–3 minutes until golden. Flip, sprinkle with remaining salt, and cook another 1–2 minutes.
  4. Step 4: Add butter to the skillet and let it foam. Tilt the pan slightly and spoon the melted butter over the potatoes for about 30 seconds to baste and add rich flavor.
  5. Step 5: Pour the maple–miso glaze into the skillet, allowing it to come halfway up the potatoes. Bring to a gentle simmer before transferring the pan to the oven.
  6. Step 6: Roast for 23–28 minutes, spooning glaze over the tops once or twice, until the potatoes are tender and the glaze is syrupy and caramelized.
  7. Step 7: Transfer potatoes to a serving platter. Whisk any remaining glaze in the pan, drizzle over the top, and finish with flaky sea salt if desired. Serve warm.

Notes

• Use evenly sized sweet potato slices for uniform cooking.
• To make vegan, swap butter for olive oil or vegan butter.
• Add chili flakes or hot honey for a spicy twist.
• Can be made ahead — sear and glaze potatoes, refrigerate, then roast before serving.
• Reheat leftovers at 350°F (175°C) for 10–15 minutes or until warmed through.