These maple miso sweet potatoes make an excellent side for dinner. They are full of flavor and give you a break from the typical roasted or baked sweet potato. Sweet potatoes are nutrient-dense and full of fiber, making them a vital part of any diet. These sweet potatoes come together quickly with minimal ingredients.
Have you used miso paste before? If not, it is an incredible fermented bean paste that gives foods an umami flavor but more importantly, it is full of probiotics due to the fermentation process. Many of the benefits of these gut-healthy bacteria are lost when miso is cooked, so you can alternatively mix the miso in at the end after the sweet potatoes have cooked to get the full benefits. You also get the benefits of the ginger in this dish.
Makes 4 -6 servings
2 sweet potatoes, sliced 1/4“ thick
½ cup vegetable broth
2T maple syrup
1T miso paste (I used white chickpea miso)
1 tsp freshly grated ginger
Preheat oven to 400°
Whisk together the broth, maple syrup, ginger, and miso paste.
Lay the sweet potato rounds in layers in an 8”x8” or 9”x9” pan. I line mine with parchment paper to prevent sticking.
Pour the liquid mixture all over the potatoes.
Cover the pan with aluminum foil and bake for 40-45 minutes. Remove the foil for the last 5-10 minutes of cooking.
The aluminum foil keeps in the moisture ensuring the potatoes get nice and soft and absorb the delicious maple miso mixture.
If you don't have fresh ginger just use 1/4 tsp of ground ginger.
You can also top these with some fresh parsley and chopped pecans.
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