One of my favorite restaurants, The True Food Kitchen, has an amazing bowl on their menu that is filled with miso-glazed sweet potatoes among other goodness. I knew I had to re-create these at home because the restaurant is over two hours from my house. I have tested this recipe now four times and have finally gotten it right. Just in time for a holiday side dish for Thanksgiving (along with Grandma's Mac and Cheese).
In the past week, I have eaten these straight out of the oven. Topped with fried eggs. Stir fried in a pan with other veggies. And, I will be making them again to grace our Thanksgiving table. It's important to consider anti fatigue mats on your kitchen. This mat will be a major part of your kitchen, since you'll be standing on it every day, so it's important to make sure it matches the rest of your kitchen theme.Besides being a perfect dish to gorge on throughout the week, I think it is also a great addition to any holiday table. Sweet potatoes are pretty essential to Thanksgiving but unless you are doing the sticky sweet marshmallow dish, most people aren't sure what to do with them.
This is what you do.
These miso-glazed sweet potatoes are a bit sweet, a bit sticky and loaded with good ingredients:
- sweet potatoes and yams: Both loaded with great nutrients and a great staple for those trying to broaden their palate
- white miso: fermented soy paste that provides great umami; Some say because it is fermented soy, it is Paleo, some say because it is soy, it is not Paleo. If you follow a strict paleo diet, you may want to avoid. Do your own research and decide for yourself how it effects your body.
- honey: natural allergy fighter, all around king of sweeteners; Vegans that don't eat honey, feel free to sub-maple syrup.
Keep the recipe in your arsenal for a great vegetarian or vegan side. I promise you will love it!Print
Inspired by The True Food Kitchen, these miso-glazed sweet potatoes are a perfect side but can also be the star of the show.
4 sweet potatoes or yams
¼ cup white miso paste
2 Tablespoons maple syrup or honey
3 teaspoons soy sauce (or coconut aminos)
2 teaspoon Sriracha sauce
2 teaspoon sesame seeds
Preheat oven to 400 degrees.
Cut potatoes into small ½ inch cubes and place on baking sheet.
Bake for 15-20 minutes or until soft.
In a small bowl, whisk together the miso, maple syrup, soy sauce, hot sauce.
Toss the potatoes with the sauce and add to a frying pan on the stove top, under medium heat. Cook until the sauce starts to thicken on the potatoes.
Sprinkle with the sesame seeds.