• Jordan Sauter

Maple-Almond Sweet Potatoes

We like to keep Thanksgiving pretty traditional. Although everything is homemade, we enjoy hearty and delicious over...experimental. There's just something that feels good about a table stuffed with classics. Even if those classics are piled high on paper plates. (Hey, we may not use boxed potatoes or canned yams, but after a day of cooking while dodging 4 kids in a tiny kitchen, every shortcut helps.)

This recipe is the best kind - simple. It has four ingredients. And one of them is miso.

Yep! Umami is an amazing application, even in sweet dishes.

What you'll need:

A blender, or anything that acts like a blender. (That smoothie bullet thing? Yeah, use that.)

Casserole Dish

Mixing bowl


3lbs sweet potatoes, peeled, large dice

1 cup (230g) pure maple syrup

2 Tbsp (100g) Red Oak Food Co. almond miso*

1 stick (105g) butter, melted

* Our almond and walnut misos work best with this recipe; however, any of our other misos will do just fine.

Preheat oven to 400F. (Are you like me and skip over this on Every. Single. Recipe? And then remember after you've already gotten everything together? Preheat it now. We'll wait.)

In a blender, combine maple syrup, miso, and butter. Blend until smooth. Reserve.

Peel and dice sweet potatoes and place in mixing bowl. Add the maple-miso mixture and evenly coat the sweet potatoes by stirring with a spoon. 

Place the coated sweet potatoes in baking dish (Pyrex preferred) and bake at 400F for 60 minutes or until tender.

Carefully remove from oven and serve.

That's it! The dish is definitely best served warm and gooey. For more recipes on how and when to use our miso, check our blog regularly. Enjoy!

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