Miso-Scallion Roasted Sweet Potatoes Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
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Updated Aug. 29, 2018
20161020-roasted-sweet-potato-variations-miso-scallion-vicky-wasik-7.jpg
Vicky Wasik

Why It Works

  • Par-cooking the potatoes in 160°F water enhances the development of simple sugars, leading to sweeter and more flavorful roast potatoes.
  • Roasting the potatoes on aluminum baking sheets conducts more heat to them, browning and crisping them better and faster.

Savory and salty miso adds a backbone of deep flavor to these incredibly sweet roasted sweet potatoes.

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Recipe Facts

Active: 20 mins
Total: 2 hrs 15 mins
Serves: 6 to 8 servings

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Ingredients

  • 3 pounds (1.4kg) sweet potatoes, peeled and cut into 1/2-inch chunks
  • 4 tablespoons (60ml) vegetable or canola oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30ml) miso (we used white miso during testing, but you can use any type)
  • 1 tablespoon (15ml) mirin
  • 1/2 tablespoon (8g) sugar
  • 2 tablespoons (30ml) water
  • 2 scallions, white and light-green parts only, thinly sliced
  • Shichimi togarashi, for garnish (optional; see note)

Directions

  1. Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160°F (70°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.

  2. Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons (45ml) oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom sides are browned, about 30 minutes. Carefully flip potatoes with a thin spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Keep potatoes warm.

  3. When ready to serve, in a large mixing bowl, whisk together miso, mirin, sugar, water, and remaining 1 tablespoon (15ml) oil until smooth. Add potatoes and gently toss to coat. Fold in scallions and transfer to a serving bowl. Sprinkle with shichimi togarashi, if using, and serve.

Special equipment

Aluminum rimmed baking sheets, instant-read thermometer

Notes

Shichimi togarashi is a Japanese seven-ingredient chili powder.

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