Maple Miso Sweet Potatoes

Name: Maple Miso Sweet Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil; 2 large sweet potatoes, peeled, sliced 3/4” thick; 1/4 cup unsalted butter; 1/4 cup red miso; 1/4 cup Tapped Maple Syrup; 1 cup water; Meat Church Blanco Seasoning; 2 cups Greek yogurt; Ends of cooked sweet potatoes; 1 tsp feta, crumbled; 1 clove garlic; 1/2 cup roasted pistachios; 1/2 cup feta, crumbled; 3 cups baby arugula; 1 cup Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil; 1/3 cup vinegar (we used white wine and apple cider vinegar)

Oct 24, 2024 • Tom Jackson

Maple Miso Sweet Potatoes combine sweet, savory, and nutty flavors, perfect for 10 side servings or 4 main dishes. Start by grilling thick slices of sweet potatoes, seasoned with Meat Church Blanco Seasoning, in a hot skillet over a Yoder Smokers YS640s Pellet Grill. A sauce made of red miso, Tapped Maple Syrup, water, and seasoning is poured over the potatoes, then cooked until tender and the sauce reduces, with butter added at the end for richness. Serve the sweet potatoes over a yogurt made from Greek yogurt, the ends of the sweet potatoes, feta, and garlic. Garnish with roasted pistachios and crumbled feta. Pair with a side of baby arugula tossed in a vinaigrette of Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil and a mix of white wine and apple cider vinegars for a fresh, tangy balance.

WHAT YOU'LL LOVE

Sweet, savory, and umami in one pan: Red miso, Tapped Maple Syrup, and Meat Church Blanco Seasoning reduce into a glaze that coats the sweet potato medallions with a deeply complex flavor you can't get from a standard holiday side.
Yogurt base made from the potato scraps: The sliced-off ends of the sweet potatoes get blended into a Greek yogurt base with feta and garlic — nothing goes to waste and the creamy, slightly tangy base is what makes this dish feel restaurant-quality.
Pistachios and feta on top: Roasted pistachios and crumbled feta add crunch, salt, and richness to finish — a combination that ties the sweet glaze and tangy yogurt together perfectly.
Works as a side or a main: Ten side servings or four main dish portions from one skillet — flexible enough for a holiday spread or a standalone weeknight dinner.

Maple Miso Sweet Potatoes

Tom Jackson

Rated 4.0 stars by 22 users

Cuisine

American

Servings

10

Prep Time

30 minutes

Cook Time

30 minutes

Calories

306

Maple Miso Sweet Potatoes is the perfect holiday side dish, bringing a delicious balance of sweet, savory, and tangy flavors to your festive table. Caramelized sweet potato medallions are cooked in a rich maple miso sauce and served over a creamy yogurt base, then topped with roasted pistachios and crumbled feta for a satisfying crunch. Paired with a fresh arugula salad, this vibrant dish offers a unique twist on classic holiday sides, making it a memorable addition to any holiday spread.

Print Recipe

Ingredients

2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
2 large sweet potatoes, peeled, sliced 3/4” thick
1/4 cup unsalted butter
1/4 cup red miso
1/4 cup Tapped Maple Syrup
1 cup water
Meat Church Blanco Seasoning

For the yogurt:

2 cups Greek yogurt
Ends of cooked sweet potatoes
1 tsp feta, crumbled
1 clove garlic

Garnish:

1/2 cup roasted pistachios
1/2 cup feta, crumbled

Arugula:

3 cups baby arugula
1 cup Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
1/3 cup vinegar (we used white wine and apple cider vinegar)

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Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling (diffuser removed).
Preheat a 12” Lodge Steel Skillet on the grill. Place the skillet over direct flame.
Season one side of the sweet potato medallion. Sear the sweet potato medallions in the oil. Flip and season.
Whisk miso, maple syrup, water and Meat Church Blanco Seasoning. Pour over the potatoes. Close lid and cook until softened and the sauce is reduced, then add the butter and let it melt. The potatoes should be tender when probed with a toothpick, but not falling apart. Remove from the grill.
Combine the tips of the cooked sweet potatoes with the yogurt, feta and garlic. With an immersion blender or food processor, process until smooth.
For the dressed arugula, combine the vinegars and oil and whisk. Toss the arugula in the vinaigrette.
Serve the potatoes over the sweet potato yogurt, topped with pistachios and feta, with the dressed arugula on the side.

Recipe Note

Recipe FAQ

What is red miso, and can I substitute white miso?
Red miso (aka miso) is fermented longer than white miso, giving it a deeper, saltier, more robust umami flavor. White miso works as a substitute but produces a milder, sweeter result — use the same amount and taste before adding more. Avoid instant miso soup packets; the flavor profile is too weak and too salty for a glaze.

Why use the sweet potato ends in the yogurt base?
The rounded ends cut off when making the medallions have plenty of cooked sweet potato flesh — blending them into the Greek yogurt adds body, natural sweetness, and a light orange color to the base without wasting anything. Make sure to cook those end pieces on the skillet alongside the medallions so they're fully tender before blending.

How do I know when the sweet potatoes are done?
Probe a medallion with a toothpick — it should slide in with light resistance but not fall apart. The sweet potatoes should be tender all the way through but still hold their shape when plated. If the sauce reduces before the potatoes are fully tender, add a splash of water and continue cooking covered.

Can I make any components ahead of time?
Yes — the yogurt base and arugula vinaigrette can both be made up to a day ahead and stored separately in the refrigerator. The sweet potatoes are best cooked fresh and served immediately; the glaze gets sticky and the medallions lose their texture when reheated.

Can I make this indoors?
4 out of 5 — Great in the kitchen, better on the grill. A cast iron or stainless steel skillet over high heat on a stovetop burner replicates the sear and glaze reduction perfectly. At 450°F direct, the pellet grill adds char character that a stovetop can match — this dish is fully at home in either setting.

Recipe Highlights

Preheat the skillet before adding oil: A properly preheated cast iron skillet at 450°F direct creates immediate contact sear on the sweet potato medallions — dropping cold oil into a cold pan and then adding potatoes produces steaming, not browning. Get the skillet screaming hot first, then add the oil.
Season one side, sear, flip, then season the other: The directions specifically call for seasoning the first side, searing, then flipping and seasoning the second side. Seasoning both sides before the skillet contact causes the rub to fall off into the oil and burn rather than adhering to the crust.
Pour the sauce and close the lid: After adding the miso-maple sauce, closing the grill lid traps heat and creates an oven environment that cooks the potatoes through from above while the sauce reduces below. Opening the lid repeatedly extends cook time and prevents the glaze from forming properly.
Add butter at the end, off heat: Finishing with butter after the sauce has reduced adds gloss and richness without breaking the emulsion — adding it while the pan is at full heat causes it to separate and pool rather than coat the potatoes evenly.