Miso Glazed Japanese Sweet Potatoes

Prep Time 10 minutes | Cook Time 30 minutes

INGREDIENTS

1 ½ pounds Japanese sweet potatoes, peeled

1 tbsp grapeseed oil or other high heat neutral oil

2 tbsp white miso paste

1 tbsp maple syrup

½ cup water

2 tbsp butter

Flaky salt for serving

directions

Preheat oven to 400 degrees.

Slice sweet potatoes into 1 inch rounds.

In a bowl, whisk maple syrup and miso paste. Slowly whisk in water to break up clumps of miso until the mixture is smooth and all the water is added.

In a heavy bottomed oven safe skillet on medium high heat, use the grapeseed oil and sear the potatoes in a single layer for approximately 3 minutes.  Using tongs, flip each piece and continue to cook for another 2 minutes.

Turn off the heat and add the butter and allow to melt.  Add the miso mixture and transfer the pan into the preheated oven.

After 15 minutes, take the pan out of the oven and with a spoon, baste the cooking liquid on the top of the potatoes.  Return to the oven to bake for another 5-8 minutes, or until the potatoes are fork tender.

When complete, serve the potatoes with the remaining sauce, and top with flaky sea salt.