Miso Roasted Sweet Potatoes
A little change from your basic scalloped potatoes or a drastic change from your Thanksgiving sweet potato casserole. These sweet potatoes are savory and pack a lot of flavor for so few ingredients thanks to the miso coating.
Servings Prep Time
8 20minutes
Cook Time
75minutes
Servings Prep Time
8 20minutes
Cook Time
75minutes
Ingredients
Instructions
  1. Preheat oven to 375F
  2. Scrub sweet potatoes clean, trim 1/2″ off the ends, then use a mandoline slicer to thinly slice.
  3. Put sweet potato slices in a large bowl with white miso and toss to coat.
  4. Melt ghee or butter in the microwave and pour into the bottom of a cast iron skillet or oven proof pan
  5. Arrange potato slices in cast iron skillet vertically but at slight angle in circular pattern, filling the skillet completely.
  6. Sprinkle potatoes with black pepper, cover with foil and roast for 1 hour.
  7. Remove foil, increase heat to 425F and roast 15 minutes, or until edges begin to crisp.
  8. When done, remove skillet from the oven, sprinkle potatoes with fresh herbs and serve.
Recipe Notes

My mandoline slicer was set to the middle setting, slicing the potatoes about 1/8″ thick.

When coating the potatoes with miso, I found it easier to do this step in batches, 1 sweet potato and 1/4 of the miso at a time.