Cook the Book Fridays: Miso-maple-jammed sweet potatoes

Miso-maple-jammed sweet potatoes in a bking tray ready to serveThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was a great way to use up the handful of sweet potatoes that came in our veg box last week. Typically I don’t do much with sweet potatoes other than mash them or make soup so this was a nice change!

It’s not much of a “recipe” – basically roast your sweet potatoes and serve them with a “jam” (note: mine was more like a sauce consistency) of miso, maple syrup, ponzu and butter with a touch of Sriracha. it really gives your potatoes a wow factor! That miso? So much umami! I can see this being a great way to make mashed sweet potatoes even better than just mashing in some butter and cream – this is lighter, tangier, fresher tasting which might counter the heavier meal you’re serving your sweet potatoes with. SO GOOD!

Get the recipe for Dorie Greenspan’s Miso-Maple-Jammed Sweet Potatoes on page 236 of Everyday Dorie or here.

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Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

Please note: This post contains affiliate links. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to and affiliated sites. This post also contains affiliate links from The Book Depository. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!


Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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5 thoughts on “Cook the Book Fridays: Miso-maple-jammed sweet potatoes”

  1. Happy Thanksgiving, Mardi and Neil. Enjoy your Monday. Although I didn’t get this posted, I did make the Miso-Maple Jam and thought it was delicious. I poured it over a plateful of Delicata Squash which I halved, rubbed with oil and roasted. It was delicious and made a meal for me. I strained the mixture after cooking it which resulted in more of a sauce than jam. Because I have almost 16 oz. of Miso in my fridge, I’m sure I will be making this again.


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