White Sweet Potatoes with Mirin and Honey
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
Meets Patient’s editorial guidelines
- DownloadDownload
- Share
- Language
- Discussion
- Audio Version
This elegant vegetarian side dish transforms humble white sweet potatoes into a sophisticated accompaniment using a balance of Japanese-inspired flavours. By combining the gentle acidity of white vinegar with the rounded sweetness of mirin and honey, the potatoes develop a complex, syrupy glaze. The use of a preheated cast-iron frying pan ensures a deeply caramelised crust, while the interior remains buttery and soft. It is a wonderful alternative to traditional roast potatoes for those seeking something a little more adventurous.
White sweet potatoes are naturally firmer and less sugary than their orange counterparts, making them the perfect candidate for this savoury-sweet glaze. Served with a final flourish of flaky sea salt and a glossy butter sauce, they pair beautifully with roasted meats or as part of a modern vegetarian spread. This recipe is an effortless way to introduce umami notes to your Sunday lunch or a midweek dinner party.
In this article:
Video picks
Continue reading below
Ingredients for White Sweet Potatoes with Mirin and Honey
2 large white sweet potatoes (about 900g total)
120ml mirin (sweet Japanese rice wine)
2 tablespoons honey
1 tablespoon distilled white vinegar
1/2 teaspoons kosher salt
2 teaspoons corn oil
2 tablespoons unsalted butter
Coarse sea salt (preferably Maldon)
Ingredient info: Mirin is available in the Asian foods section of some supermarkets and at Japanese markets.
How to make White Sweet Potatoes with Mirin and Honey
Back to contentsPreheat oven to 232°C. Place a well-seasoned 8"-10" cast-iron skillet in oven.
Pierce potatoes in several spots with a fork. Microwave sweet potatoes on high for 5 minutes. (Alternatively, wrap sweet potatoes in foil and bake at 232°C until tender around edges but still hard in centre, 30-35 minutes.) Transfer potatoes to a large bowl and cover with plastic wrap. Let sit for 5 minutes.
Whisk mirin, honey, vinegar, and salt in a medium bowl. Peel sweet potatoes and cut crosswise into 1"-1 1/2"-thick rounds. Add to mirin mixture; toss to coat.
Using oven mitts, carefully remove heated skillet from oven; add oil and swirl pan to coat. Add sweet potatoes and mirin mixture to skillet, arranging potatoes cut side down. Bake until sweet potatoes are caramelized on one side, 15-20 minutes. Turn sweet potatoes, rotating them around pan to avoid hot spots, and cook until tender and caramelized, 5-7 minutes longer.
Transfer sweet potatoes to a platter. Add 2 tablespoons water to skillet, scraping up browned bits. Add butter, swirling pan to melt and combine. Pour sauce over sweet potatoes. Season with salt.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
Ask, share, connect.
Browse discussions, ask questions, and share experiences across hundreds of health topics.
Feeling unwell?
Assess your symptoms online for free
Sign up to the Patient newsletter
Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.
By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.