Why It Works
- Sweet maple syrup and salty miso add extra dimensions of flavor to roasted sweet potatoes.
- Fresh grated ginger and white wine vinegar balance the dish's sweetness, keeping it from becoming cloying.
We've started with a classic fall sweet potato recipe and shaken it up a bit. Ginger and miso flavors add depth and spice, while butter and maple syrup add comforting sweetness and richness.
- 2 1/4 pounds (1kg) sweet potatoes, cut into 2-inch pieces (about 7 cups; see note)
- 6 tablespoons (90g) unsalted butter
- 1/4 cup (60ml) pure maple syrup
- 1/4 cup (60g) white miso
- 2 teaspoons (10ml) white wine vinegar
- 1 (1-inch) knob peeled fresh ginger, grated (about 2 teaspoons)
- Kosher salt and freshly ground black pepper
Preheat oven to 375°F (190°C). Arrange sweet potatoes in a single layer in a 9- by 13-inch baking dish.
In a small saucepan, combine butter, maple syrup, and miso and cook over medium heat, stirring, until butter is melted and sauce is smooth. Stir in vinegar and ginger and remove from heat.
Pour miso butter over sweet potatoes and toss to coat. Season with salt and pepper. (Be careful with the salt, as the miso will already be salty.)
Bake potatoes, stirring occasionally, until tender when pierced with a knife, about 40 minutes. Serve immediately. (To brown the potatoes more deeply, set them under the broiler for 2 to 3 minutes; watch them closely to make sure they do not burn.)
We like to keep the skins on our sweet potatoes, but you can peel them if you like.