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.
Servings 4
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
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Preheat the oven to 425°F (220°C).
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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.
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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.
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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.