Miso Maple Murasaki Sweet Potatoes
Murasaki sweet potatoes are a bit new for me, so I was excited to explore what could be made with them. As I did a little research, I learned about a simple, classic preparation in Japan called Daigaku Imo, which translates to “University Potatoes.” They earned this name because they’re an easy, filling, and comforting food and are especially popular with college students.
Inspired by that tradition, I decided to try my own version. Instead of the classic sugar-based glaze, I used maple syrup for sweetness and miso for balance and depth. If you don’t have miso on hand, you can substitute soy sauce or tamari and a bit of sugar in place of the miso-maple glaze, adjusting to taste for balance.
These potatoes make an excellent side for dinner or a hearty addition to a lunch bowl. Try pairing them with sautéed mushrooms, an egg, chicken or pork, and a scoop of fresh rice. They’re starchy, creamy, and nutty, almost reminiscent of a chestnut. And if you’d like a little extra warmth, ginger or chili flakes are a lovely finishing touch.
~Carolyn
Miso Maple Murasaki Sweet Potatoes
Ingredients:
2–3 Murasaki sweet potatoes, peeled and cut into 1-inch cubes
2 tbsp butter or neutral oil
Salt, to taste
Maple-Miso Glaze:
3 tbsp maple syrup
1 tbsp white or mellow miso paste
½–1 tsp freshly grated ginger (optional)
Pinch of chili flakes (optional)
Optional garnish: sesame seeds or sliced scallions.
Directions:
Heat butter or oil in a skillet over medium heat. Add the sweet potato cubes and a small pinch of salt. Cook, turning occasionally, until golden on the outside and tender on the inside, about 15–20 minutes.
While the potatoes cook, whisk together the maple syrup, miso (or soy sauce), and ginger if using. Warm gently in a small saucepan or microwave just until combined and pourable—do not boil.
Reduce the heat under the skillet to low. Pour the glaze over the sweet potatoes and toss gently to coat. Cook for 1–2 minutes, allowing the glaze to thicken slightly and cling to the potatoes.
Finish with chili flakes if using, garnish as desired, and serve warm.