Miso Honey-Roasted Sweet Potatoes

Mellow white or yellow miso--also known as shiro or shinshu miso, respectively--add a touch of buttery-rich umami to sweet potato chunks roasted on your June Pan. Lighter misos are milder than their darker counterparts and have a subtle sweetness and nuttiness that play well with earthy sweet potatoes. Don't be tempted to substitute a darker red or brown miso here, it will be too strong. A touch of rice vinegar and soy sauce balance the flavors, creating a savory side that can moonlight as a topping for grain bowls and salads. If you only have raw sesame seeds on hand, toast them in a single layer in a dry saute pan over medium heat on the stovetop until golden brown, about 5 minutes, while the potatoes roast.

Prep Time — 15 min
Cook Time — 17 min
Servings — 4

Ingredients

  • 1 pound sweet potatoes

  • 3 tablespoons melted unsalted butter

  • 2 tablespoons white miso

  • 1 tablespoon honey

  • 1 teaspoon rice vinegar

  • 2 teaspoons soy sauce

  • ½ teaspoon flaky sea salt

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