Ingredients
Wedges and glaze
- 2 pounds orange sweet potatoes 907 g, scrubbed and cut into wedges about 3/4 inch thick
- 2 tablespoons olive oil 27 g
- 2 tablespoons white miso 36 g
- 1 tablespoon maple syrup 20 g
- 1 tablespoon unseasoned rice vinegar 15 g
- 1 tablespoon water 15 ml, plus more as needed
- 1 teaspoon toasted sesame seeds 3 g
- 1 scallion 15 g, thinly sliced
Equipment
- 1 large rimmed baking sheet
- 1 Cutting board
- 1 Chef's knife
- 1 small bowl
- 1 pastry brush
Instructions
Roast and glaze
- Heat the oven to 425°F (220°C). Toss sweet-potato wedges with olive oil and arrange on a large rimmed baking sheet with space between them and a cut side down. Use two pans if crowded.
- Roast for 25–30 minutes, turning after about 15 minutes, until browned in places and almost tender when pierced. Larger wedges may need longer before glazing.
- Whisk the miso, maple syrup, rice vinegar, and water in a small bowl. Add a little more water if needed to make a thin, brushable glaze.
- Brush the wedges lightly with the glaze. Return to the oven for 5–8 minutes, checking frequently, until the glaze clings and the centers are fully tender. Remove individual wedges early if they darken quickly.
- Let stand for 2 minutes, then transfer to a plate and sprinkle with sesame seeds and scallion. Divide into six side servings.
Nutrition
Serving: 1 side serving (1/6 batch)Calories: 194.4kcalCarbohydrates: 34.5gProtein: 3.3gFat: 5.2gSaturated Fat: 0.7gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 3.4gSodium: 307.9mgPotassium: 538.5mgFiber: 5gSugar: 8.8gVitamin A: 21495.9IUVitamin C: 4.1mgCalcium: 59.1mgIron: 1.2mg
Notes
Nutrition is an ingredient-based estimate per one-sixth batch from USDA SR Legacy records, with generic miso and distilled vinegar used as small-ingredient composition references. All glaze and oil are included; some may remain on the pan. No extra salt is included. Brands change sodium and other values. Sesame-seed sugar uses the USDA raw whole-seed value as a small-quantity proxy.
Contains soy and sesame; check the miso for gluten ingredients. Refrigerate promptly, use within 3–4 days, and reheat to 165°F while protecting the glaze from scorching.
