Ingredients

The following ingredients have 4 Servings
  • 6-7 cups cubed sweet potato (780 g, about 1 large or 2 medium-sized potatoes)
  • 1/4-1/2 tsp olive or avocado oil for roasting (optional, see notes)
  • 3 tbsp white miso paste
  • 3 tbsp maple syrup or agave
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes, optional
  • 2 tsp sesame seeds, optional, for serving

Instruction

  • Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
  • Cube the sweet potato into approximately 3/4 inch chucks then spread evenly on the lined baking tray. 
  • Try to give each piece a little space – this helps them crisp and puff as they bake rather than come out soggy.
  • Using and oil sprayer, spritz the sweet potatoes with a little olive or avocado, or drizzle them with approximately 1/4 tsp and use your hands to coat. Don’t over do the oil, it should be just a very light coating.
  • Bake for 30-35 minutes until tender, browned and puffy.
  • When the sweet potatoes are almost finished baking, add all the miso glaze ingredients to a small saucepan. Whisk over medium heat, bringing to a light simmer, until all the ingredients have combined and the glaze has thickened up. This should take 5-6 minutes.
  • Place the baked sweet potato chunks in a bowl or serving dish. Pour the miso glaze over them and toss to combine.
  • Serve right away topped with sesame seeds. Leftovers can be stored in the fridge for up to 3 days.