Scale

2–3 medium Japanese sweet potatoes (satsumaimo), scrubbed

1 1/2 tbsp olive oil or neutral oil

Salt and pepper to taste

**Miso Glaze**

1 tbsp white or yellow miso paste

1 tbsp rice vinegar

1 tbsp maple syrup or honey

1 tsp sesame oil

1 tbsp water (to thin, if needed)

Optional: toasted sesame seeds and chopped scallions for garnish

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Slice sweet potatoes into 1/2-inch thick rounds or wedges.

3. Toss with oil, salt, and pepper. Arrange in a single layer on baking sheet.

4. Roast for 25–30 minutes, flipping halfway, until tender and golden brown.

5. Meanwhile, whisk together miso paste, vinegar, maple syrup, sesame oil, and water until smooth.

6. When potatoes are done, brush glaze over each piece and return to oven for 5 minutes.

7. Remove and garnish with sesame seeds and scallions, if using. Serve warm.

Japanese sweet potatoes are starchier and less watery than orange varieties, making them ideal for roasting.

White miso is mild and slightly sweet — red miso will give a stronger umami kick.

This dish is naturally vegan and gluten-free.

Keywords: miso glazed sweet potatoes, Japanese sweet potato recipe, roasted satsumaimo, miso side dish