Pan-Seared Okinawan Sweet Potato with Miso Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Slices of vibrant Okinawan purple sweet potato pan-seared and finished with a savory-sweet miso glaze for a colorful side dish. This Japanese-inspired vegetarian recipe, ready in about 25 minutes, pairs white miso paste, mirin, sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, and 1 tsp sugar until smooth and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 12 oz 1/2-inch thick sweet potato slices in a single layer and cook for 4 minutes per side until golden and tender.
  3. Step 3: Reduce heat to low and brush each side of the sweet potato slices with the miso glaze. Cook for an additional 1 minute per side until the glaze is glossy and slightly caramelized.
  4. Step 4: Transfer to a serving plate and sprinkle with 1 tsp toasted sesame seeds before serving warm.

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