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A flavorful spin on candied yams made with umami rich miso, and tangy sweet orange juice. I crave this recipe almost all year. It’s extra special for the holidays and the beginning of the year, when oranges are in season.
Turns out that orange juice and miso are a match made in heaven! I can imagine these two ingredients coming together to make everything from savory sauces, dressings, and noodle dishes to sweet cakes and cookies. But today we’re pairing them with my favorite ingredient: sweet potatoes! These orange miso sweet potatoes are sublime. Tender, sweet, and savory, it’s your new favorite nutritious side dish all year round!
I loved eating candied yams and glazed carrots as a kid. My Nana is a master at making both! Her candied yams look so simple yet taste rich, sweet, and savory all at once. Same with her glazed carrots. So much BUTTER!! These orange miso glazed sweet potatoes are certainly different, but eating them took me back to my Nana’s candied yams and glazed carrots.
I wanted to maintain the health benefits of this recipe, so unlike many glazed sweet potato recipes, this one doesn’t have a ton of added sugar. Most of the sweetness comes from the natural sweetness in the orange juice and sweet potatoes. The miso balances the sweet with a rich umami flavor, and it adds the saltiness too. This is a recipe you can enjoy all year round. In warmer months try roasting the sweet potatoes then adding the glaze and finishing it off in a cast iron dish on the grill! You’ll also want to save this recipe for when the holidays roll back around.
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Orange Miso Glazed Sweet Potatoes
Ingredients
- 4 sweet potatoes, peeled & cut into ½ inch thick medallions
- 1 cup orange juice, unpasteurized is ideal
- 1 ½ tbsp mellow miso paste
- ¼ cup brown sugar
- 1 tbsp arrowroot powder or cornstarch
- 1 tbsp vegan butter
- Handful of fresh herbs, I use mint & parsley
- Salt flakes
- Fresh black pepper
Instructions
- Place sweet potatoes in a pot and cover with water. Bring to a boil, then reduce the heat to a simmer. Cook for about 8 minutes, or until they are slightly tender.
- Preheat the oven to 350°.
- In a small saucepan, combine orange juice, miso, and brown sugar. Bring to a simmer and stir. You may need to use a fork to mash and dissolve the miso.
- Reduce the heat to low.
- Remove ¼ cup of the liquid and transfer it to a bowl. Add the arrowroot powder to the bowl and whisk to combine. Be sure to break up all clumps.
- Pour the arrowroot drizzle into the pan with the glaze, and whisk. Add the vegan butter and stir well.
- Remove from the heat.
- Transfer the cooked sweet potatoes to a baking dish (I use a pie pan) and cover with the orange miso glaze.
- Bake for 20 minutes, until the sweet potatoes are totally tender, and the glaze has thickened.
- Serve with fresh herbs, Maldon salt, and black pepper.
Notes
Recipe Notes & Tips:
- Use fresh orange juice, not from concentrate for the best taste. Unpasteurized is even better, or squeeze your own juice if you can.
- This recipe can be made with any variety of sweet potatoes or a blend for varied texture.
- Serve glazed sweet potatoes with:
Nutrition
Looking for more sweet potato recipes? Check out my sweet potato burgers, stuffed sweet potatoes, and tangy sweet potato noodles. Or click the sweet potato tab on my recipes page.
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