Description
Tender roasted sweet potato slices stacked and glazed with a rich miso maple mixture, then topped with crunchy pecans and fresh rosemary. A sweet and savory side dish that’s both elegant and comforting.
Ingredients
Scale
- 3 large sweet potatoes, peeled and sliced into thin rounds
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1/3 cup chopped pecans
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F and line a baking dish or sheet with parchment paper.
- In a small bowl, whisk together white miso paste, maple syrup, olive oil, sea salt, and black pepper until smooth.
- Lightly brush the parchment-lined dish with olive oil.
- Stack sweet potato slices in small piles (6 to 8 slices each), brushing a bit of glaze between each layer. Secure with a toothpick if needed.
- Roast in the oven for 35 to 40 minutes until edges are caramelized and centers are fork-tender.
- Sprinkle chopped pecans and fresh rosemary over the stacks during the last 5 minutes of baking to toast them slightly.
- Remove from the oven, discard toothpicks if used, and serve hot.
Notes
- Use a mandoline for even slices and better stacking.
- Don’t overload the glaze to prevent sogginess.
- Add pecans toward the end to avoid burning.
- Reheat leftovers in the oven for best texture.
- Great make-ahead dish for gatherings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 stack
- Calories: 210
- Sugar: 6g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg