Start by preheating your oven to 400° F. Peel your sweet potatoes and cut them into roughly 1-inch thick rounds. Even slices ensure that they cook evenly and get a golden crust.

Whisk together the white miso paste and maple syrup until smooth. Gradually add water in small amounts to remove clumps. Set the mixture aside—it will become the magical coating for your potatoes.

Heat your skillet over medium-high heat with the oil until shimmering. Lay the sweet potato rounds in a single layer and sear for 3-4 minutes on one side, then flip for another 1-2 minutes. This gives them a perfect caramelized exterior.

Turn off the heat, add butter knobs around the potatoes, and swirl until melted. Pour the miso glaze evenly, lifting each potato slightly so the sauce gets underneath.

Place the skillet in the oven for 15 minutes. Afterward, baste the potatoes with the glaze and bake for an additional 5-10 minutes. They should be tender and easily pierced with a fork.

Transfer to a serving plate and spoon over any caramelized sauce. Sprinkle with flaky sea salt and enjoy immediately for the best texture and flavor.