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Miso Roasted Sweet Potatoes

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These miso roasted sweet potatoes are super crispy, spicy, sweet, and served with an incredible Japanese-inspired miso sauce, loaded with umami flavors.
  • Author: Delphine Fortin
  • 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. 

Ingredients

Scale

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

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. To make the sauce, combine the remaining miso, rice vinegar, maple syrup, tahini and ginger in a bowl**. Whisk until smooth and combined.
  5. 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.

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https://www.delscookingtwist.com/miso-roasted-sweet-potatoes/