Tender sweet potatoes are glazed with a savory miso-orange sauce. Easy to prepare on a grill or stovetop grill pan, this miso-glazed sweet potato recipe is a simple side that’s ready in less than 30 minutes.
Miso Glazed Sweet Potatoes
Glazed in a mix of miso, orange, and sesame, these miso sweet potatoes strike the ideal balance of savory and sweet. As summer gives way to fall, this sweet potato recipe bridges both worlds: light enough for warm evenings, hearty enough for cooler nights.
Whether you're grilling outside or using a stovetop grill pan inside, the process is simple: a quick steam, a glossy glaze, and a few minutes on the heat. What you get are tender, caramelized sweet potato slices with just the right amount of char, no oven required.
Why You’ll Love This Grilled Miso Sweet Potatoes
- Effortless – A simple technique gives you great results every time.
- Sweet meets savory – The miso-orange glaze works with the sweet potato’s natural sweetness.
- Perfect for gatherings – Skewers make them fun and easy to serve.
- Versatile – Great for BBQs or weeknight dinners.
Ingredients (with Notes)
Sweet Potatoes & Garnish
- Sweet potatoes: Choose firm, evenly sized potatoes so they cook through evenly. Steaming first ensures a creamy interior.
- Coconut oil: Provides a neutral flavor.
- Sesame seeds or gomashio, for sprinkling: Adds crunch and nutty finish.
- Chopped green onions, for garnish.
Orange-Miso Glaze
- Mild white or yellow miso: Delivers deep umami without overpowering. White miso is subtly sweet.
- Fresh-pressed orange juice: Cuts through the richness of the miso.
- Coconut nectar: Adds natural sweetness with mild caramel undertones. Honey or maple syrup works as well.
- Coconut aminos: Salty and slightly sweet. Tamari sauce is a good substitute.
- Toasted sesame oil: Nutty richness that rounds out the glaze.
How to Make Easy Miso Sweet Potatoes
- Steam the potatoes - Steam the slices until just tender but still firm—about 5 minutes. This ensures a creamy core once grilled.
- Whisk the glaze - Combine miso, orange juice, coconut nectar, coconut aminos, and sesame oil in a shallow dish until smooth.
- Soak the slices - While still warm, gently toss sweet potato rounds in the glaze, coating each piece thoroughly.
- Grill on skewers - Thread the sweet potatoes onto skewers (helps prevent slipping through) and grill on a lightly oiled surface over medium heat. Grill 2–3 minutes per side, brushing with extra glaze.
- Garnish and serve - Transfer skewers to a platter. Sprinkle with sesame seeds or gomashio and chopped green onions. Serve warm or at room temperature.
Tips & Variations for Your Miso-Glazed Sweet Potatoes
- Make ahead: Whisk glaze up to 3 days in advance; store refrigerated.
- Skewer hack: Threading on skewers makes for easy grilling.
- Flavor twists: Try a touch of grated ginger or swap coconut nectar for maple syrup.
Final Thoughts
With a short steam, a quick whisk of glaze, and a few minutes on the grill, you get tender, caramelized slices brimming with a sweet-savory complexity. Whether it’s weeknight dinner or your next backyard gathering, this side never disappoints.
More Sweet Potato Recipes:
Miso Glazed Sweet Potatoes
Miso-orange glazed sweet potatoes cook up tender and creamy on the insides and are so much more fun than your standard baked potato on the grill.
Ingredients
For the sweet potatoes:
- 3-4 medium sweet potatoes, sliced into ½-inch rounds
- 2 Tablespoons/14g sesame seeds or gomashio
- 2 Tablespoons chopped green onions
- Coconut oil for the grill
For the orange miso glaze:
- 2 Tablespoons/30g mild white or yellow miso
- 2 Tablespoons/30ml fresh pressed orange juice
- 2 Tablespoons/ 30ml coconut nectar
- 2 Tablespoons/ 30ml coconut aminos
- 1 Tablespoon/15ml toasted sesame oil
Instructions
- Steam the sliced sweet potatoes, in a steamer basket set over simmering water until tender but firm (about 5 minutes). Remove from basket and let cool.
- Preheat the grill to medium. Brush lightly with coconut oil.
- Whisk together the glaze ingredients in a large shallow dish and add the cooked sweet potato slices, turning to coat.
- Thread the sweet potatoes slices onto skewers and place on grill. Cook on both sides until the sweet potatoes are lightly charred, brushing each side with extra glaze as they cook (about 2-3 minutes each side).
- Transfer the skewers to a platter. Sprinkle with sesame seeds and chopped green onions and drizzle any remaining glaze over the top. Serve warm or at room temperature.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 582mgCarbohydrates: 32gFiber: 4gSugar: 17gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Elle @ Only Taste Matters says
I just love sweet potato anything but this recipe may just trump them all. Pinned!
jules says
I just bought some sweet potatoes! Was going to spiralize them, but .... these look awesome!
~jules
Amanda says
These look so yummy! I love glazes. I wonder if they would do ok in my cast iron grill pan?
Sylvie says
I've made them on a grill pan before and it works that way too!
Marshie Boswell says
I've never grilled sweet potatoes! This looks so delicious!
Gina @ Running to the Kitchen says
I've literally been grilling everything lately. Love the idea of skewering sweet potatoes and throwing them on the grill too. That miso glaze is perfection 🙂