Molasses, Miso, and Maple Candied Vegan Sweet Potatoes

Ingredients

• 1.13 kg (2 1/2 pounds)sweet potatoes or garnet yams, peeled and cut into 1.3 cm (1/2-inch) rounds
• 30 ml (2 tablespoons)toasted sesame oil
• 1 stick, 5 cm (2 inches)cinnamon
• 30 ml (2 tablespoons)molasses
• 5 ml (1 teaspoon)tamari or shoyu soy sauce (use wheat-free tamari for gluten-free)
• 30 ml (2 tablespoons)pure maple syrup
• 1 heaped tablespoonwhite or yellow miso
• 60 ml (1/4 cup)freshly squeezed orange juice
• 15 ml (1 tablespoon)freshly squeezed lemon juice
• 1/4 teaspoongrated lemon zest
• 90 ml (6 tablespoons)filtered water

Instructions

1. 1

   Heat the oven

   Preheat the oven to 220°C (425°F).

2. 2

   Oil the potatoes

   Toss the sweet potato rounds in a large bowl with 1 tablespoon of the sesame oil.

3. 3

   Roast the rounds

   Arrange the potatoes in a single layer on a baking sheet lined with baking parchment or well greased. Roast for 50 minutes, turning them over with a fork after 25 minutes.

4. 4

   Lower the heat

   Take the sweet potatoes out of the oven and reduce the temperature to 190°C (375°F).

5. 5

   Layer the dish

   Put the cinnamon stick in the bottom of a greased 1.9-litre (2-quart) baking dish, then arrange the sweet potatoes in layers.

6. 6

   Whisk the glaze

   In a medium bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water and remaining tablespoon of sesame oil. Pour the mixture over the sweet potatoes.

7. 7

   Bake and baste

   Bake uncovered for 30 minutes, basting the sweet potatoes thoroughly every 10 minutes.

What are candied sweet potatoes?

Candied sweet potatoes are baked or cooked in a sweet coating until tender and glossy. This version, from Bryant Terry’s book The Inspired Vegan, pairs maple and molasses with miso, soy sauce and citrus rather than relying on sweetness alone.

The method roasts the rounds first, then lets them finish in the sauce. That gives them a chance to brown before the glaze coats and seasons them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 4g protein, 74g carbs, 7g fat.

Most of the carbohydrates come from the sweet potatoes, with additional sugars from the maple syrup and molasses. Sesame oil supplies most of the fat, while the potatoes and small amounts of miso contribute some protein. For a more balanced plate, serve a portion with a protein-rich dish and non-starchy vegetables.

Choosing the potatoes

Sweet potatoes: choose firm potatoes or garnet yams and cut them into rounds of even thickness so they cook at a similar rate. Peel them before slicing, as directed.

Sesame oil: toasted sesame oil lends a distinct savoury aroma, while the first tablespoon helps the rounds roast. The rest goes into the glaze.

Building the glaze

Sweet and savoury: molasses and maple syrup bring depth and sweetness; miso and tamari add savoury, salty notes. Whisk the miso well into the liquids so it does not remain in lumps.

Citrus: orange juice softens the stronger flavours, while lemon juice and zest add a sharper note. Water loosens the mixture so it can be poured and basted over the layers.

Roasting in two stages

First roast: spread the rounds in one layer and turn them at the halfway point. Crowding or overlapping them can limit browning, so use a large enough tray.

Second bake: layer the roasted potatoes over the cinnamon stick, then bake them uncovered in the glaze. Basting every 10 minutes helps distribute the sauce over the top and between the layers.

Checking for doneness

Tenderness: the rounds should be soft enough for a fork to pass through without resistance after the full cooking time. If they are not tender, continue baking until they are.

Glaze: by the end, the sauce should cling to the potatoes and look glossy. Keep the dish uncovered as specified so the sauce can reduce around the rounds.

Serving the sweet potatoes

Serve them warm as a side dish, spooning some of the glaze over each portion. Their sweet, savoury and citrus flavours work well alongside simply prepared vegetables, grains or a plant-based main.

The recipe serves four. If preparing other dishes at the same time, allow for the full roasting and baking time and baste during the final 30 minutes.

Recipe notes & tips

• Cut the potatoes into evenly thick rounds so they roast at a similar pace.
• Turn the rounds carefully with a fork after 25 minutes to keep them intact.
• Grease the baking dish well if you are not using another suitable preparation.
• Whisk until the miso is dispersed before pouring the glaze over the potatoes.
• Baste thoroughly at each 10-minute interval during the final bake.

Variations

• Use garnet yams: swap them for sweet potatoes in the same quantity.
• Choose shoyu: use it in place of tamari if wheat-free seasoning is not needed.
• Change the miso: use white or yellow miso as listed, adjusting to the variety you have.
• Add extra citrus: increase the lemon zest slightly for a brighter flavour.
• Serve with grains: spoon the glazed potatoes over cooked rice or another grain.

Common mistakes to avoid

• Uneven rounds: cut them to a similar thickness so some do not soften much sooner than others.
• Crowded baking sheet: spread the potatoes in one layer, using another tray if needed.
• Skipping the turn: turn the rounds after 25 minutes to help them roast on both sides.
• Lumpy miso: whisk it thoroughly with the liquid ingredients before pouring.
• Infrequent basting: baste every 10 minutes during the 30-minute bake so the glaze reaches the layers.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in a covered ovenproof dish at 180°C until hot throughout, adding a little water if the glaze has thickened; a microwave also works for individual portions.

Frequently asked questions