Roasted Sweet Potatoes with Miso Butter and Maple
Tender roasted sweet potatoes get a glossy miso-maple butter with ginger and vinegar for a cozy side that hits sweet, salty and tangy notes.
Prep 10 min · Cook 45 min · Total 55 min · Makes 6 servings
Ingredients
- 2 1/4 pounds sweet potatoes, cut into 2-inch pieces
- 6 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 1/4 cup white miso
- 2 teaspoons white wine vinegar
- 1 knob peeled fresh ginger, grated
- Kosher salt and freshly ground black pepper
Directions
- Heat the oven to 375 degrees F (190 degrees C). Spread the sweet potatoes out in an even layer in a 9- by 13-inch baking dish.
- Set a small saucepan over medium heat and add the butter, maple syrup, and miso. Stir as it warms, until the butter has fully melted and the sauce looks smooth. Mix in the vinegar and ginger, then take the pan off the heat.
- Drizzle the miso butter over the sweet potatoes, then toss until they’re nicely coated. Add salt and pepper to taste, keeping the salt gentle because the miso is already salty.
- Bake, giving the potatoes a stir now and then, until a knife slips into them easily, about 40 minutes. Bring them to the table right away. If you want deeper color, slide them under the broiler for 2 to 3 minutes, keeping a close eye so they don’t burn.