Miso Oven Glazed Yams

Miso Glazed Yams adapted from True Food Kitchen

5 from 3 votes

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

Calories 397kcal

Author Plant Test Kitchen

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