This recipe offers a unique twist on a traditional sweet potato side dish, infusing Japanese flavors into a Thanksgiving staple. The key is a simple miso-based glaze that elevates the natural sweetness of the potatoes.
Flavor Profile
The dish combines the umami depth of miso with the bright, fresh bite of scallions. This isn’t just about taste; it’s about contrast : the sweetness of roasted sweet potatoes, the savory miso, and the subtle heat from optional shichimi togarashi (Japanese seven-spice chile powder).
How to Make It
- Prepare the glaze: Whisk together miso paste (white miso is recommended, though any variety works), mirin (a sweet rice wine), sugar, oil, and water until smooth. This creates a balance between sweet, salty, and fermented notes.
- Roast the potatoes: Toss cubed sweet potatoes with the miso glaze until evenly coated. Then, roast until tender and slightly caramelized.
- Finish with scallions: Once roasted, fold in freshly chopped scallions for brightness and texture.
Why This Works
The combination of sweet potatoes and miso is surprisingly harmonious. The miso doesn’t overpower; instead, it enhances the potatoes’ natural sweetness with depth. Adding shichimi togarashi introduces a pleasant warmth that complements the sweet-savory profile.
This recipe is proof that classic dishes can be improved by unexpected flavor pairings. It’s a simple way to add sophistication and depth to your Thanksgiving spread.
