A flavorful twist on candied yams: sweet potatoes glazed with savory miso and bright orange juice. I make this nearly year-round, and it’s extra special during the holidays or when oranges are in season.
Orange juice and miso are an unexpectedly perfect pairing—balanced, bright, and umami-rich. They work beautifully in sauces, dressings, and baked goods, and here they transform sweet potatoes into something sublime: tender, lightly sweet, and deeply savory. This orange miso glazed sweet potato dish is a nutritious, crowd-pleasing side you’ll want all year.
I grew up on candied yams and glazed carrots—my Nana made them with so much butter and love that they tasted rich and comforting. These orange miso glazed sweet potatoes offer a different flavor profile but the same nostalgic satisfaction: sweet, savory, and comforting without an overload of added sugar.
This recipe keeps the health benefits front and center by relying mostly on the natural sweetness of orange juice and the sweet potatoes themselves. Miso adds depth, saltiness, and umami while brown sugar is used sparingly. In warm weather, try roasting the potatoes and finishing them with the glaze in a cast-iron pan on the grill for a smoky twist. Save it for holiday tables too—its bright orange glaze adds color and flavor to any spread.
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Orange Miso Glazed Sweet Potatoes
Ingredients
- 4 sweet potatoes, peeled & cut into ½ inch thick medallions
- 1 cup orange juice (fresh is best)
- 1 ½ tbsp mellow miso paste
- ¼ cup brown sugar
- 1 tbsp arrowroot powder or cornstarch
- 1 tbsp vegan butter
- Handful of fresh herbs (mint & parsley recommended)
- Salt flakes, to taste
- Fresh black pepper, to taste
Instructions
- Place sweet potato medallions in a pot and cover with water. Bring to a boil, then reduce to a simmer and cook about 8 minutes, until slightly tender.
- Preheat the oven to 350°F (175°C).
- In a small saucepan, combine the orange juice, miso, and brown sugar. Bring to a gentle simmer, stirring to dissolve the miso—use a fork to help mash and incorporate it if needed.
- Lower the heat. Remove ¼ cup of the liquid and whisk the arrowroot powder or cornstarch into it until smooth and lump-free.
- Stir the arrowroot mixture back into the glaze and whisk until it thickens slightly. Add the vegan butter and stir until melted and incorporated. Remove from heat.
- Transfer the par-cooked sweet potatoes to a baking dish (a pie pan works well) and pour the orange miso glaze over them, ensuring they’re well coated.
- Bake for about 20 minutes, until the sweet potatoes are fully tender and the glaze has thickened and become glossy.
- Serve warm topped with fresh herbs, a sprinkle of flaky salt, and freshly cracked black pepper.
Notes
Recipe Notes & Tips:
- Use fresh orange juice rather than concentrate for the brightest flavor. If possible, squeeze your own or use unpasteurized juice.
- This dish works with any sweet potato variety; mixing types gives interesting textures and colors.
- Suggested pairings: pan-fried oyster mushrooms, mushroom sliders, vegan étouffée, collard greens, marinated white bean salad, black-eyed pea salad, or green gumbo—any hearty or green side complements the glazed potatoes well.
Nutrition
Looking for more sweet potato ideas? Try sweet potato burgers, stuffed sweet potatoes, or tangy sweet potato noodles. You can also explore the sweet potato section on the recipes page for more inspiration.