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Miso-Seared Sweet Potatoes

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch-thick coins

4 tablespoons instant white miso or miso paste slightly thinned with water

Coconut oil, for cooking


  1. Toss the sweet potatoes with 2 tablespoons miso in a large bowl.
  2. In a cast-iron skillet over medium-low heat, melt enough coconut oil to coat the bottom, about 2 tablespoons. When the oil is hot, add the sweet potatoes and sear on one side until dark brown, 3 to 4 minutes. Flip and repeat on the other side, cooking until tender, about 5 minutes more. Evenly spoon the remaining miso on top of each piece of potato and cook for 1 minute more. Serve immediately.
  3. Cook¿s Note: If you find that the potatoes are not cooked through, finish cooking them in the oven at 350 degrees F until tender, 5 to 10 minutes.
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