October 19, 2017

Miso, Brown Sugar, and Honey Glazed Sweet Potatoes

Miso, Brown Sugar, and Honey Glazed Sweet Potatoes

 

When Asparagus to Zuccini is big enough to have a dessert section, this will definitely be in Featured Recipes, and there.  The sweet, salty, nutiness of the miso goes great with the two different sweetnesses that the brown sugar and honey add, not to mention the sweetness from the sweet potato itself.
Alhambra, CA Farmers Market

Alhambra, CA Farmers Market

Last weekend I ventured down to the Farmers Market in Alhambra, CA and picked up these sweet yams.

Sweet Yams from the Farmers Market

After giving them a good clean, poke some holes in the potato with a fork.  Bake the potatoes for 30 minutes at 400 degrees.  After letting them bake, take them out and let them come to room temperature, then, cut them into spears, making 4-6 per potato.
Miso, Brown Sugar, and Honey Glaze

Miso, Brown Sugar, and Honey Glaze

Combine equal parts miso, brown sugar and honey and microwave for 15-20 seconds.  Quickly mix up the ingredients and baste onto the potatoes.  Don’t be aftaid to apply the mixture generously, get some on the bottom, skin side, too.
Sweet Potatoes with Miso, Brown Sugar, and Honey Glaze

Ready for the oven.

Bake them at 450 degrees for 20 minutes.  If they don’t start to get a nice glaze after 20 minutes, put the broiler on, and broil them for about 3-4 minutes.  Watch them closely.  I’ve burned several things trying to get a nice brown, where all I do is forget about something for 30-60 seconds and it’s ruined.

Japanese Sweet Potatoes with Miso Honey Glaze

Get ready for a nice treat that goes with your main course or for an after dinner snack.  These are great served hot, right out of the oven, but I prefer them at room temperature, or cold, the next day.  Cold or at room temperature, I think the sugars reconcentrate and give your a strong miso and brown sugar flavor.

Miso, Honey and Brown Sugar Glazed Sweet Potatoes

 

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