Sweetpotatoes (notice the correct spelling) are often called “dirt candy.” They are celebrated for their natural sweetness — the caramelized edge when roasted, the mellow depth in soups, and the gentle earthiness in pies.
But beneath that natural sugary charm lies something even more intriguing: umami, the savory “fifth taste” more commonly associated with mushrooms, soy sauce, and aged cheese. This subtle layer of savoriness is one of the reasons sweetpotatoes taste so rich, satisfying, and versatile across cuisines.
The Science Behind the Flavor
The secret to this sweet-savory balance lies in glutamic acid, a naturally occurring amino acid that’s a key component of umami flavor. Sweetpotatoes contain notable levels of glutamic acid, especially when cooked. During roasting or baking, the heat transforms the natural starches into sugars, enhancing sweetness; however, it also amplifies the presence of umami compounds, creating a deeper, more complex flavor profile.
This is why a simple roasted sweetpotato can feel almost meaty in its richness, even without butter or salt. The combination of caramelized sugars and glutamic acid provides both comfort and complexity in every bite.
Why the Flavor Works
The combination of sweet and umami flavors is widely appreciated. Sweetness indicates energy and comfort, while umami provides depth and savoriness that enhance the overall taste. When these two elements come together, they create harmony — flavors that are both indulgent and nourishing. This principle is also behind popular pairings like miso and honey or soy-glazed vegetables.
Versatility in Cooking
This unique flavor chemistry makes sweetpotatoes highly versatile.
- Savory dishes: Roasted sweetpotato wedges pair perfectly with soy sauce, sesame oil, or miso — ingredients that enhance and bring out their natural umami.
- Sweet applications: Their natural sugars shine in pies, muffins, or puddings, while the umami undertone prevents the flavor from becoming overly sweet.
- Fusion recipes: In soups or grain bowls, sweetpotatoes serve as a link between sweet and savory elements, improving overall harmony.
A Global Favorite
Across cultures, cooks have long recognized this duality — even if not by name. In Japan, baked yaki imo is loved for its roasted sweetness and almost buttery richness. In West African and Caribbean cuisines, sweetpotatoes often combine with spices, onions, and peanuts, creating hearty dishes where sweetness and umami blend effortlessly.
The Takeaway
Sweetpotatoes aren’t just sweet — they’re bursting with flavor. Their high glutamic acid gives a subtle umami undertone that elevates everything from simple sides to gourmet main courses. Whether mashed, roasted, or pureed into soup, they show that some of the most satisfying flavors come from the meeting of opposites: sweet and savory, comforting and bold.
If you love sweetpotatoes as much as I do, here’s a recipe you can try today:
Roasted Sweetpotatoes with Umami Miso-Butter Glaze
The sweetness of caramelized sweetpotatoes combines with the savory umami from umami seasoning, miso, and soy sauce — perfectly balanced by a touch of buttery richness. It’s simple, deeply satisfying, and works well as a side or even a light vegetarian main dish.
Ingredients
- 2 medium sweetpotatoes scrubbed and cut into wedges or cubes
- 1 Tbsp vegetable oil
- ½ tsp of umami seasoning
- 1 Tbsp unsalted butter
- 1 Tbsp miso paste
- 1 tsp soy sauce
- 1 tsp maple syrup or honey
- Garnish: a pinch of chili flakes or toasted sesame seeds
Instructions
-
Preheat the oven to 425°F (220°C).
-
To prepare the sweetpotatoes, toss the wedges or cubes with oil and umami seasoning, then spread them out on a baking sheet lined with parchment paper. Roast for approximately 25 to 30 minutes, turning halfway through, until golden brown and tender.
-
Meanwhile, prepare the glaze in a small saucepan by melting the butter over low heat. Stir in miso paste, soy sauce, and maple syrup. Whisk for 1 to 2 minutes or until smooth and slightly thickened.
-
Serve the roasted sweetpotatoes in a serving bowl. Drizzle the warm miso glaze over them and toss gently to coat. Sprinkle with sesame seeds or chili flakes if desired.
Recipe Video
Click here for the Spanish version of this blog.
