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Miso Glazed Yams adapted from True Food Kitchen

Miso Oven Glazed Yams

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These Miso Oven Glazed Yams are flavor-packed, addictive, and made with less oil than the True Food Kitchen recipe they are adapted from.

It was a good day when I got ahold of the recipe for True Food Kitchen’s Ancient Grains Bowl. I first made the yams with one third less oil than written. The PTK Taster and I ate them all and it was a lot of oil for us.

Normally you would only get a small serving of glazed yams in the ancient grains bowl, so it wouldn’t be that much oil. Between the two of us we had around 8 servings based on True Food Kitchen standards. Nom Nom Nom—Sorry Not Sorry.

Full on flavor, light on oil

I love reduced oil recipes for their best of both worlds quality.

Part of the fun of having the official True Foods Kitchen recipe for these yams is being able to make a big batch and just eat them—like savages. After making the TFK recipe, I wanted a reduced oil version that makes a big batch and here it is!

This recipe makes two baking sheets of Miso Oven Glazed Yams. Scale down if you must.

Lots of glaze

Initially it looks like a lot more glaze than it ends up being. It evaporates and thickens in the oven. The glaze that remains is amazing. Yeah, it’s Amazing Glaze, there should be a song about it.

Use any extra glaze as a sauce or dressing in a bowl or on a salad. Around here, glaze gets snapped up with a piece of bread. You’ll know what to do.

Make Ahead

These Miso Oven Glazed Yams are great to prep ahead of time. You can roast the yams, make the Miso Vinaigrette, and store them separately in the fridge until you are ready to toss and bake.

Cutting up the yams

I use jewel yams. I cut off the little nubs on the ends of the yams because they can be hard and have stringy bits.

Cutting Jewel Yams with a ceramic knife
Cutting jewel yams with a ceramic knife

Let’s Make Miso Oven Glazed Yams

Ingredients for Miso Oven Glazed Yams
Ingredients for Miso Oven Glazed Yams

Roast the yams

Preheat the oven to 415 degrees F. Lightly toss cubed yams in 2 – 3 TBSPs of the grapeseed oil. Line two baking sheets with parchment paper or a sil-mats and spread the yams out evenly on the two baking sheets.

Bake for 15 minutes and toss them. Then bake for 15-20 more minutes or until golden brown.

Roasted yams, prior to adding the Miso Vinaigrette to glaze
Roasted yams, prior to adding the Miso Vinaigrette to glaze

Optional: Toss them again, turn the heat off and let them sit in the oven for 10 – 30 minutes. This dries them out a little, giving them a more concentrated flavor. I recommend this if you have the time.

Make the Miso Vinaigrette

In a blender, combine the vinegar, sambal, soy sauce, sugar, salt, miso paste, and water. Blend until incorporated and smooth. Then add sesame oil and grapeseed oil into vinegar mixture and blend until emulsified.

Put them together

Preheat oven (or lower temp) to 400 degrees F. Toss roasted yams with Miso Vinaigrette and transfer evenly to two baking sheets.

Pouring Miso Vinaigrette onto the yams to toss
Pouring the Miso Vinaigrette onto the yams, to toss

Bake until the glaze is bubbly, glossy, slightly browned, and a little thicker and the yams are hot, about 15 minutes. Flip or toss with a spatula at 10 minutes.

Serve or let cool and store. In the words of Jim Gaffigan, the glaze will be molten-lava-hot—“It’ll destroy your mouth.”  Avoid burning your mouth. Sprinkle with toasted or black sesame seeds if desired.

Cold prepped yams take a little longer to cook than hot-out-of-the-oven roasted yams. Additionally, if one pan has more glaze than the other it may need a little longer as well.

Miso Glazed Yams adapted from True Food Kitchen
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5 from 1 vote

Miso Oven Glazed Yams

These Miso Oven Glazed Yams are flavor-packed, addictive, and made with less oil than the True Food Kitchen recipe they are adapted from.
Course Dinner, Main Course, Meal Prep
Cuisine American, California, Mediterranean, Vegan
Keyword Ancient Grains, dairy-free, flavorful, gluten-free, non-dairy, Reduced-Oil, savory, TFK, True Food Kitchen, vegan, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Calories 611kcal

Ingredients

Yams

  • 14 cups jewel yams, (about 5 lbs) cut into 1 – 1&½ inch pieces, no need to peel True Food Kitchen leaves the peel on
  • 2 – 3 TBSPs grapeseed oil or other neutral high smoke point oil; i.e. avocado oil or non-virgin olive oil

Miso Vinaigrette

  • 3/4 cup rice vinegar
  • 1/4 cup sambal olek
  • 1/4 cup low sodium soy sauce, use reduced sodium tamari for gluten free
  • 1/4 cup evaporated cane sugar, using cane sugar helps make it a glaze, you can sub other sweeteners, but it may not be as glaze-y
  • 1 teaspoon kosher salt or Maldon sea salt flakes
  • 1/3 cup white miso paste sub chickpea miso if needed for soy allergy
  • 1/4 cup water
  • 2 teaspoons sesame oil
  • 2/3 cup grapeseed oil or other neutral high smoke point oil; i.e. avocado oil or non-virgin olive oil

Instructions

Roast the yams

  • Preheat the oven to 415 degrees F.
    Lightly toss cubed yams in 2 – 3 TBSPs of the grapeseed oil. Line two baking sheets with parchment paper or a sil-mats and spread the yams out evenly on the two baking sheets. Bake for 15 minutes and toss them. Then bake for 15-20 more minutes or until golden brown. Optional: Toss them again, turn the heat off and let them sit in the oven for 10 – 30 minutes. This dries them out a little giving them a more concentrated flavor. I recommend this if you have the time.

Make the Miso Vinaigrette

  • In a blender, combine the vinegar, sambal, soy sauce, sugar, salt, miso paste, and water. Blend until incorporated and smooth.
  • Add sesame oil and grapeseed oil into vinegar mixture and blend until emulsified.

Put them together

  • Preheat oven (or lower temp) to 400 degrees F. Toss roasted yams with Miso Vinaigrette and transfer evenly to two baking sheets. Bake until the glaze is bubbly, glossy, slightly browned, and a little thicker and the yams are hot, about 15 minutes. Flip or toss with a spatula at 10 minutes.
    Serve or let cool and store. The glaze will be molten-lava-hot, avoid burning your mouth. Sprinkle with toasted or black sesame seeds if desired.
    Cold prepped yams take a little longer than hot-out-of-the-oven roasted yams to cook. Additionally, if one pan has more glaze than the other it may need a little longer as well.

Notes

Nutrition Information is approximate.

Make Ahead

These Miso Oven Glazed Yams are great to prep ahead of time. You can roast the yams, make the Miso Vinaigrette, and store them separately in the fridge until you are ready to toss and bake.
www.planttestkitchen.com

Nutrition

Calories: 611kcal | Carbohydrates: 91g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Sodium: 1124mg | Potassium: 2383mg | Fiber: 13g | Sugar: 9g | Vitamin A: 459IU | Vitamin C: 50mg | Calcium: 59mg | Iron: 2mg

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Recipe adapted from True Food Kitchen as published online in the South Florida SunSentinel.

If you enjoyed this recipe, you might also enjoy Orange-Rosemary Glazed Beets and/or Easy Oven-Roasted Marinated Savory Portobello Mushrooms.

This Cilantro Pumpkin Seed Pesto is a reduced-oil adaptation of the pesto usually served with these yams in the Ancient Grains Bowl at TFK. Additionally, this Instant Pot Ancient Grains recipe, which has optional oven instructions, is also from the TFK Ancient Grains Bowl.

Did You Make Miso Glazed Yams?

Were they so tasty you did a dance in the kitchen? Will you be making them again? Tell me about it in the comments below.

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