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Sweet potatoes love assertive flavors, and this glaze, shiny as a fresh manicure, delivers. Maple syrup is essential to the sweet stickiness, so don’t scale back—the fiery chili paste, earthy miso, and bright vinegar keep it from being cloying. Think of this as the sweet potato in three acts, each designed to offer precise control on the texture and consistency: an initial sear to build deep flavor, then a roast to cook it to melting doneness, and a final saucy finish on the stovetop.
What you’ll need
Cast Iron Skillet
$35 At Amazon
Heat Resistant Gloves
$18 At Amazon
Kunz Spoon
$27 $24 At Amazon
Recipe information
Total Time
50 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Whisk ¼ cup pure maple syrup, 2 Tbsp. apple cider vinegar, 2 Tbsp. hot chili paste, 1 Tbsp. soy sauce, 1 Tbsp. white or yellow miso, 2 Tbsp. vegetable oil, and 2 Tbsp. water in small bowl to combine. Set glaze aside.
Step 2
Heat remaining 1 Tbsp. vegetable oil in a medium ovenproof skillet, preferably cast iron, over medium. Arrange 1½ lb. sweet potatoes (2–3 small), peeled, cut into 1"-thick rounds, cut side down, in a single layer in skillet (it’s okay if pan seems crowded) and cook, undisturbed, until deep brown, almost charred, underneath, 6–8 minutes. Transfer pan to oven and roast sweet potatoes until tender, 25–35 minutes (a skewer inserted into the center of the largest piece should meet with no resistance).
Step 3
Return skillet to stovetop over medium heat (be careful; the handle will be very hot). Pour reserved glaze into skillet and cook, turning sweet potatoes occasionally to coat, until glaze is reduced by about a third, about 5 minutes.
Step 4
Transfer glazed sweet potatoes to a platter, arranging browned side up, and spoon glaze over. Top with 3 Tbsp. salted roasted peanuts, preferably cocktail, chopped, sliced pickled sushi ginger, and cilantro leaves with tender stems. Serve with lime wedges for squeezing over.
