Miso-Glazed Sweet Potatoes

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.  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!

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