Step 1: Get preppin’!

Preheat your oven to 375°F.

Thinly slice the scallions and place them in a small bowl of ice cold water. De-stem the cilantro and set it aside for later.

Step 2: Make the Glaze!

Melt the butter over medium heat. Whisk in the miso, add the honey, and pour in that cooking wine. Simmer on low heat for about 10 minutes, giving it a stir every now and then until it slightly thickens.

Turn off the heat.

Step 3: Bake the Sweet Potatoes

Peel the sweet potatoes and place them on a baking sheet. Brush them generously with the glaze. Add 1/4 cup of water, 1/4 cup of cooking wine, and 1/4 cup of olive oil to the tray and cover the tray completely with aluminum foil. Bake the covered potatoes for 20 minutes.

Remove the potatoes, brush them with the glaze, and return them to the oven for another 20 minutes. Remove, glaze, and return them to the oven for 10 minutes another two times or until those potatoes are glistening and a beautiful golden brown.

Turn off the oven and keep them in the oven to stay warm.

Step 3: Stack and Garnish!

Take the potatoes out of the oven and stack them up. Drizzle some extra glaze over the top, sprinkle on those sesame seeds, and garnish with fresh scallions and cilantro. Finish it off with a drizzle of olive oil and a sprinkle of flaky salt. Enjoy!