Description
A delicious Maple Miso Sweet Potato Casserole that’s vegan and perfect for any meal.
Ingredients
Scale
- 3 medium sweet potatoes (about 2 to 2 1/2 lbs.)
- 3 Tbsp. extra-virgin olive oil (or avocado oil)
- 3/4 tsp. kosher salt
- 1/2 tsp. cracked black pepper
- 2 Tbsp. vegan butter, softened
- 2 Tbsp. maple syrup
- 1 1/2 Tbsp. red miso
- 1 1/2 Tbsp. sherry vinegar (can substitute rice vinegar)
- 2 tsp. grated orange zest
- 1 Tbsp. fresh orange juice (from 1 naval orange)
- 1/2 tsp. red chili flakes
- 1/2 cup torn or coarsely chopped fresh cilantro leaves
- 3 Tbsp. thinly sliced scallions
- 1 1/2 Tbsp. toasted sesame seeds
- Optional: Extra splash of orange juice for glaze
Instructions
- Prep Sweet Potatoes First: Start by slicing the sweet potatoes into uniform wedges, about the same size for even cooking. Aim for edges exposed for extra crispness. If they are uneven, some may end up too soft.
- Roast Until Tender: Roast the wedges in a preheated oven at 375 degrees F until they are tender and a bit caramelized. They are ready when they are browned on the edges and smell sweet and nutty. Keep an eye on them to avoid mushy potatoes.
- Mix Miso-Maple Glaze: In a bowl, whisk together the red miso and maple syrup until smooth and well-combined. The mix should have a thick, silky texture. If it appears too stiff, add a splash of water to loosen it.
- Glaze the Sweet Potatoes: Toss the roasted sweet potatoes in the miso-maple glaze, coating them generously. The sweet potatoes should shine beautifully, offering both sweet and savory flavors.
- Bake & Caramelize: Return the glazed potatoes back into the oven at 375 degrees F for a short period. Bake until bubbly and slightly sticky while periodically checking to avoid burned edges.
- Serve & Enjoy: Remove the casserole from the oven and allow it to cool for a few minutes. The glaze will cling to the potatoes as they rest. Serve warm but allow them to rest, as serving too hot can lead to a less desirable texture.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven or air fryer for best texture.
- Expert Tips: Slice sweet potatoes into uniform wedges to maximize crispness. Ensure potatoes are well-coated with olive oil for better glaze adherence while roasting. If the glaze seems too thin, a quick simmer can thicken it before applying. For leftovers, reheat at a higher temperature to regain crispiness.
- Reheating Instructions: Reheat leftovers in the oven at 375 degrees F for 10 to 15 minutes until heated through and crispy.
- Serving Suggestions: Pair with grilled salmon or chicken, serve alongside a hearty salad, or complement with Asian-inspired tofu dishes.
- Recipe Variations: Substitute red miso for white miso for a milder flavor. Use rice vinegar instead of sherry vinegar, and consider adding chickpeas for added protein.
- Ingredient Notes: Select firm, unblemished sweet potatoes for the best results. Use other root vegetables for more variety as desired.
Nutrition
- Calories: 260
- Sugar: 13g
- Sodium: 698mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg