You are here: Home » Recipes » Molasses, Miso, and Maple Candied Sweet Potatoes Molasses, Miso, and Maple Candied Sweet Potatoes Recipe by Our Cookbook Collection Yield 4 to 6 servings This everyday version makes use of two staples of Japanese cooking—tamari (wheat-free soy sauce) and miso (fermented soybean paste)—to give this recipe an Asian twist. PrintEmail Ingredients 2 1/2 pounds sweet potatoes or garnet yams, peeled and cut into 1/2-inch rounds2 tablespoons toasted sesame oil1 (2-inch) cinnamon stick2 tablespoons molasses1 teaspoon tamari or shoyu2 tablespoons pure maple syrup1 tablespoon white or yellow miso1/4 cup freshly squeezed orange juice1 tablespoon freshly squeezed lemon juice1/4 teaspoon grated lemon zest6 tablespoons filtered water Instructions Preheat the oven to 425°F. In a large bowl, toss the yams with 1 tablespoon of the sesame oil. Spread the sweet potatoes on a parchment-lined or well-greased baking sheet in a single layer and roast for 50 minutes, turning over with a fork after 25 minutes. Remove the sweet potatoes from the oven and lower the heat to 375F. Place the cinnamon stick at the bottom of a 2-quart baking dish, and add the sweet potatoes in layers. Set aside. In a medium-sized bowl, whisk together the molasses, tamari, maple syrup, miso, orange juice, lemon juice, lemon zest, water, and the remaining tablespoon of sesame oil. Pour over the sweet potatoes. Bake, uncovered, for 30 minutes, thoroughly basting the sweet potatoes every 10 minutes. Reprinted with permission from The Inspired Vegan by Bryant Terry, De Capo Lifelong Books.