Sticky-Spicy Glazed Sweet Potatoes

Step 1

Place a rack in middle of oven; preheat to 375°. Whisk¼ cup pure maple syrup,2 Tbsp. apple cider vinegar,2 Tbsp. hot chili paste,1 Tbsp. soy sauce,1 Tbsp. white or yellow miso,2 Tbsp. vegetable oil, and 2 Tbsp. water in small bowl to combine. Set glaze aside.

Step 2

Heat remaining1 Tbsp. vegetable oilin a medium ovenproof skillet, preferably cast iron, over medium. Arrange1½ lb. sweet potatoes (2–3 small), peeled, cut into 1"-thick rounds, cut side down, in a single layer in skillet (it’s okay if pan seems crowded) and cook, undisturbed, until deep brown, almost charred, underneath, 6–8 minutes. Transfer pan to oven and roast sweet potatoes until tender, 25–35 minutes (a skewer inserted into the center of the largest piece should meet with no resistance).

Step 3

Return skillet to stovetop over medium heat (be careful; the handle will be very hot). Pour reserved glaze into skillet and cook, turning sweet potatoes occasionally to coat, until glaze is reduced by about a third, about 5 minutes.

Step 4

Transfer glazed sweet potatoes to a platter, arranging browned side up, and spoon glaze over. Top with3 Tbsp. salted roasted peanuts, preferably cocktail, chopped,sliced pickled sushi ginger, andcilantro leaves with tender stems. Serve withlime wedgesfor squeezing over.