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Orange Miso Glazed Sweet Potatoes
Servings: 4
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
Calories: 315kcal | Carbohydrates: 69g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 389mg | Potassium: 918mg | Fiber: 7g | Sugar: 28g | Vitamin A: 32326IU | Vitamin C: 36mg | Calcium: 90mg | Iron: 2mg