With a crispy exterior, a tender interior, and a salty-sweet finish, you just can't go wrong with Crispy Roasted Sweet Potatoes with Miso Maple Glaze. Naturally gluten-free, vegan, and 100% delicious.
3-4large sweet potatoesor 6-8 small sweet potatoes, cut into 1-inch thick slices
⅓cupolive oil
Salt
Additional olive oil or non-stick cooking spray (optional
Miso Maple Glaze
4teaspoonswhite miso
2tablespoonsmaple syrup
2tablespoonsbalsamic vinegar
4teaspoonstoasted sesame oil
Instructions
Fill a large pot with 2-3 quarts water and season with 2 teaspoons salt. Bring to boil over high heat.
While the water is coming to a boil: preheat the oven 450 degrees Fahrenheit. Coat a large rimmed baking sheet with olive oil or spray with non-stick cooking spray.
Add the potatoes to the boiling water and boil for 14 minutes, or until firm but still able to pierce with a fork. Drain well.
Add half of the olive oil to a medium-size mixing bowl. Working in 2 or 3 batches, add the boiled sweet potatoes to the olive oil and gently toss until they are generously coated in olive oil.
Add the sweet potatoes to the prepared baking sheet, spreading them out at least 1 inch apart from each other. Sprinkle the potatoes lightly with salt.
Bake the sweet potatoes for 9 minutes. Remove the sweet potatoes from the oven. Flip the potatoes and brush them generously with the remaining olive oil. Return the potatoes to the oven and bake for another 9 minutes, or until the sweet potatoes are golden brown and tender.
In a small mixing bowl, combine the miso, maple syrup, balsamic vinegar, and toasted sesame oil until combined. Spoon the miso glaze over the sweet potatoes and serve hot!
Notes
1. Leftovers keep covered in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for up to 3 months.