These miso roasted sweet potatoes are super crispy, spicy, sweet, and served with an incredible Japanese-inspired miso sauce, loaded with umami flavors. It makes a quick savory appetizer snack, a delicious vegan side dish, and a wonderful main served with brown lentils.
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I’m literally obsessed with these roasted sweet potatoes with miso. In fact, they just might become my new favorite comfort food. They are so easy to make, packed with umami flavors and terribly addictive! It’s like ordering a fancy dish at a restaurant, except you make it yourself – and of course they taste better, cause everything homemade tastes better! Now let’s talk about the recipe.
What are miso roasted sweet potatoes?
These miso sweet potatoes are a unique fusion dish, loaded with Japanese umami flavors. The sweet potato wedges are first coated in a subtle mixture of sesame oil, miso, maple syrup and paprika to bring up the spicy flavors, and then roasted in the oven until crispy.
The other part of the recipe is about the miso sauce itself, prepared with miso, rice vinegar, maple syrup and tahini to make it smooth. Dip the crispy sweet potatoes into the sweet and sour miso sauce, and devour!
Ingredients you need to make sweet potatoes with miso?
- Sweet potatoes. I recommend you choose them medium in size, with an orange flesh. Rub out the dust from skin, and keep the skin on for extra crispiness.
- Sesame oil. You need just a little of sesame oil to coat the sweet potatoes before roasting. The distinct toasted sesame aroma adds a rich, nutty flavor that will make your roasted sweet potatoes extra delicious.
- White / Shiro miso paste. This fermented paste adds a salty umami flavors to many Japanese dishes. You usually find it in the refrigerated section in your grocery store.
- Rice vinegar. If you are not familiar with rice vinegar, know that it is lightly sweet and sour, and particularly adapted in Asian cooking. Do not replace with any other vinegar in this recipe.
- Smoked paprika. It will bring up the spicy flavors of the sweet potatoes and will pair perfectly with the umami miso sauce.
- Maple syrup. It adds a little touch of sweetness to the existing flavors. For a non vegan option, you can replace with honey.
- Ginger (optional). I recommend fresh, grated ginger for more flavors. Occasionally you can go for ground ginger instead.
Other optional (but recommended) ingredients. I always recommend to garnish your miso roasted sweet potatoes with sliced spring onions and toasted white and/or black sesame!
How to serve miso roasted sweet potatoes?
Is this a side? A snack? How should I eat these roasted sweet potatoes and what can I serve with them? Here are just a few ideas for inspiration:
- Enjoy as a snack! You can snack on these roasted sweet potatoes with miso anytime of the day! The sweet and sour miso sauce make it a universal dish for both sweet and/or savory cravings.
- Serve as a side dish. These miso-glazed sweet potatoes make a wonderful vegan side dish to any meal. For instance, I love to make sunny-side up eggs and serve them along with these miso roasted sweet potatoes. Delicious!
- Make it a main dish! I love to make it the center of a buddha bowl recipe, completing these miso roasted sweet potatoes with quinoa, raw vegetables along with other ingredients. Another option consists in serving these roasted sweet potatoes with lentils (think brown Beluga lentils or Puys lentils). Both options make an amazing, nourishing and healthy meal.
To serve with lentils, rinse 1 cup of beluga under cold water, then place in a saucepan and cover with 3 cups of cold water. Let cook on low-medium heat for about 20-25 minutes, or until lentils are cooked through but not mushy. Rinse under cold water in a colander, then transfer to a serving bowl and coat with 1 Tablespoon vegetable oil (neutral in taste, or use sesame oil). Season with salt and pepper, and enjoy topped with roasted sweet potatoes drizzled with the miso sauce. Delicious!
Quick recipe variation: oven-roasted sweet potato halves
Instead of cutting the sweet potatoes into wedges, you can simply half them lengthwise, brush with the sesame-miso mixture, and roast cut-side down at 425°F (220°C) for about 20 minutes. Turn them on the other side and roast 5-10 more minutes, finishing with a couple of minutes under the broil to get a lovely charred texture (monitor the oven closely to prevent from browning). When ready to serve, spoon the miso-ginger sauce on top, garnish with toasted sesame, sliced spring onions, and enjoy!
My favorite sweet potato recipes:
I have many sweet potato recipes on the site. Sweet potatoes are an incredible ingredient, healthy, loaded with fiber, and suitable to various cuisines around the world. Among all the sweet potato recipes listed, find below my favorite that are an absolute must-try:
- Spiced Chickpea Sweet Potato Buddha Bowl
- Sweet Potato Fries with Avocado Dip
- Thai Sweet Potato Soup
- Spicy Sweet Potato and Peanut Butter Gratin
- Thai Peanut Sweet Potato Wedges
You will also love…
If you like these umami flavors, make sure you also try this Miso-Glazed Eggplant Tarte Tatin. An incredible recipe that will soon become a favorite of yours too!
Miso Roasted Sweet Potatoes
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Savory
- Cuisine: World Cuisine
- Diet: Vegan
These miso roasted sweet potatoes are super crispy, spicy, sweet, and served with an incredible Japanese-inspired miso sauce, loaded with umami flavors. It makes a quick savory appetizer snack, a delicious vegan side dish, and a wonderful main served with brown lentils.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
For the miso roasted sweet potatoes:
- 3 medium sweet potatoes (about 2 pounds / 900g), cut into wedges*
- 1 Tablespoon sesame oil
- 1 teaspoon smoked paprika powder
- 1 Tablespoon maple syrup
- 1 teaspoon white / shiro miso paste
- A pinch of sea salt
- 2–3 spring onions, thinly sliced, for serving
- 1–2 Tablespoon(s) toasted white/black sesame seeds, for serving
For the miso sauce:
- 2 Tablespoons white / shiro miso paste
- 1 Tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 Tablespoon tahini
- 1 Tablespoon fresh ginger, grated (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- For the sweet potatoes, combine the sesame oil, smoked paprika powder, maple syrup and miso paste in a large bowl. Add the sweet potatoes and toss to coat.
- Transfer to the prepared baking sheet in one single layer, and bake on the higher rack of the oven for about 20-25 minutes, stirring once or twice, until they are turning golden-brown. Sprinkle with a little sea salt.
- To make the sauce, combine the remaining miso, rice vinegar, maple syrup, tahini and ginger in a bowl**. Whisk until smooth and combined.
- Arrange roasted potatoes onto a large platter, and drizzle lightly with the miso sauce. Sprinkle with toasted sesame seeds and garnish with finely chopped spring onions. Enjoy!
Notes
* I recommend keeping the skin on the sweet potatoes for extra crispiness.
** To make the sauce extra creamy, you can add 1 to 2 teaspoons vegan/non vegan sour cream. Also, the tahini can be replaced with unsweetened cashew butter if desired.
Did you make this recipe?
Lastly, if you make this Miso Roasted Sweet Potatoes, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
