Molasses, Miso, and Maple Candied Vegan Sweet Potatoes
Prep time
Cook time
Total time
From the book The Inspired Vegan by Bryant Terry. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright © 2012.
Serves: 4 to 6 servings
  • 2½ pounds sweet potatoes or garnet yams, peeled and cut into ½–inch rounds
  • 2 tablespoons toasted sesame oil
  • 1 (2-inch) cinnamon stick
  • 2 tablespoons molasses
  • 1 teaspoon tamari or shoyu soy sauce (use wheat-free tamari for gluten-free)
  • 2 tablespoons pure maple syrup
  • 1 heaping tablespoon white or yellow miso
  • ¼ cup freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ teaspoon grated lemon zest
  • 6 tablespoons filtered water
  1. Preheat the oven to 425°F.
  2. In a large bowl, toss the sweet potatoes with 1 tablespoon of the sesame oil.
  3. 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.
  4. Remove the sweet potatoes from the oven and lower the heat to 375°F.
  5. Place the cinnamon stick at the bottom of a 2-quart baking dish, and add the sweet potatoes in layers.
  6. In a medium-size 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.
  7. Bake, uncovered, for 30 minutes, thoroughly basting the sweet potatoes every 10 minutes.
Recipe by Go Dairy Free at