Fireworks Miso Glazed Sweet Potatoes

So we are a big big fans of Thanksgiving around our house. Its no surprise, as we Jacobsons all love to cook and eat and be together. Several years ago, (maybe 2009?) early on in our marriage, Ian and I started looking to the New York Times Food section for some inspiration for these special holiday meals. It was going to be a crowd at our house that year. We were still living in Chicago and Ian’s parents and his brother and sister in law were coming. We had just one baby and lucky for us, everyone decided to travel to us to see him that year. I look back on that Thanksgiving so fondly because we tried new things, had relatives over that don’t we don’t usually get to see and we got to cook, and eat and be together. It was really lovely. Especially looking back at those early years in our family history. We now have three little ones (two who are not so little anymore). Anyways, we decided to give a few of the 2009 New York Times recipes a shot. Some were real show stoppers and one was a real let down…However, through the years we still come back to two of the same recipes that were published together in 2009. The Two Way Chanterelle and Pear Stuffing and the Fiery Sweet Potatoes. Since I started working on Fireworks I have been trying to figure out a rival recipe to the Fiery Sweet Potatoes and just this past week I think I did it! It got rave reviews from the children and adults alike at The Harmony Preschool Thanksgiving feast. And I had to stop myself from almost licking the bowl clean on my walk home afterwards. Let me know what you think!


Ingredients (serves 8)

6 medium sweet potatoes

1 cup canned unsweetened coconut milk

1/2 cup maple syrup

2 tbs light miso

2-3 tbs Fireworks Ginger Miso Butter

Flake salt for garnish

Brown sugar for dusting


Preheat oven to 425˙. Move the top shelf to the top 1/4 of oven. Butter an oven safe casserole dish and set aside.

Glaze: In a small saucepan, heat coconut milk with maple syrup and miso. Use a whisk to smooth and breakdown the miso. Simmer for 5 min. Set aside.

Potatoes: Peel and rinse potatoes. Cut them into 2 inch chunks and boil in a large pot for 20 minutes or until fork tender. Strain the water from the potatoes and return them to the pot or to the bowl of an stand mixer. Measure 1/2 cup of glaze and add to the pot of potatoes. Using either a paddle attachment on a mixer or an immersion blender, mix or blend potatoes until smooth. Transfer the potato mixture to the buttered casserole dish. Sprinkle the top with flake salt and brown sugar. Spoon over a few teaspoons of the glaze and dot with 2-3 tbs Fireworks Ginger Miso butter. Bake at 425˙ for 10 minutes. Then turn the oven to broil and watch the beautiful browned spots appear. Should take about 3 minutes. Careful not to burn.