Name: Sticky-Spicy Glazed Sweet Potatoes
Total time: 50 minutes
Yield: 4 servings
Ingredients: ¼ cup pure maple syrup; 2 Tbsp. apple cider vinegar; 2 Tbsp. hot chili paste (such as sambal oelek); 1 Tbsp. soy sauce; 1 Tbsp. white or yellow miso; 3 Tbsp. vegetable oil, divided; 1½ lb. sweet potatoes (2–3 small), peeled, cut into 1"-thick rounds; 3 Tbsp. salted roasted peanuts, preferably cocktail, chopped; Sliced pickled sushi ginger, cilantro leaves with tender stems, and lime wedges (for serving)

StickySpicy Glazed Sweet Potatoes on a greenbrown oval plate place on a white surface.

Photograph by Isa Zapata, food styling by Micah Morton, prop styling by JoJo Li

Sweet potatoes love assertive flavors, and this glaze, shiny as a fresh manicure, delivers. Maple syrup is essential to the sweet stickiness, so don’t scale back—the fiery chili paste, earthy miso, and bright vinegar keep it from being cloying. Think of this as the sweet potato in three acts, each designed to offer precise control on the texture and consistency: an initial sear to build deep flavor, then a roast to cook it to melting doneness, and a final saucy finish on the stovetop.

What you’ll need

Cast Iron Skillet
$40 At Amazon
Heat Resistant Gloves
$20 $17 At Amazon
Kunz Spoon
$27 At Amazon

Recipe notes

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