When it comes to side dishes, miso sweet potatoes are a delicious, savory-sweet option that often makes the cut in my menu. This miso-roasted sweet potato recipe combines the earthy sweetness of roasted sweet potatoes with the umami richness of a miso glaze. These tender miso sweet potatoes are one of my all-time favorite snacks, appetizers, and side dishes for any occasion!
What is miso?
Miso is a staple in Japanese cooking, made through fermentation using soybeans and/or grains. There are many different types of miso, but I typically use white miso paste in my recipes. White miso has a milder, slightly sweet umami flavor, making it perfect for dishes like these miso-glazed sweet potatoes. Thanks to the fermentation process, miso is also packed with probiotics, making it great for gut health!
Miso is commonly used in soups, marinades, glazes, and dressings. It’s a versatile ingredient that adds depth to both sweet and savory dishes. While white miso is my go-to, you can also experiment with red miso (which has a deeper, saltier flavor) or yellow miso (which is slightly earthier). Each type brings its own flavor to recipes, making miso an essential pantry staple to add to your list.
Why You’ll Love These Miso Sweet Potatoes
- Packed with Flavor. The natural sweetness of the sweet potatoes pairs beautifully with the salty umami of the miso glaze.
- Simple Ingredients. You probably already have everything you need in your kitchen. And if you don't already have miso, get it! It lasts forever in your fridge and can be used with so many recipes!
- Nutrient-Rich. Sweet potatoes are loaded with fiber, vitamins, and antioxidants, while miso offers probiotics and beneficial enzymes.
- Versatile. Serve them as a side, snack, or even mix them into grain bowls and salads.
- Customizable. Adjust the seasonings to make them sweeter, spicier, or tangier to suit your taste preferences.
Ingredients For Miso Sweet Potatoes
You only need a handful of ingredients to make these miso-glazed sweet potatoes, most of which you probably already have in your kitchen:
- Sweet Potatoes. If you can find Japanese sweet potatoes, they taste even better!
- Olive Oil. For roasting the sweet potatoes to perfection.
- Miso Glaze. A mix of umami-rich ingredients takes this dish from basic to delicious.
- Soy Sauce. Adds additional umami and saltiness.
- Maple Syrup. Balances out the miso with a touch of natural sweetness.
- Rice Vinegar. Adds a slight tang to the glaze.
- Garlic & Ginger. Boosts the depth of flavor with aromatic warmth.
- Toasted Sesame Seeds & Scallions. For garnish and a finishing touch.
How to Make Miso Sweet Potatoes
1. Preheat and Prep
Preheat your oven to 425°F. Cut the sweet potatoes into cubes and place them on a baking sheet lined with parchment paper. Drizzle with olive oil and salt.
2. Roast the Sweet Potatoes
Spread the sweet potato cubes in a single layer on the baking sheet and roast for 30-35 minutes, flipping them halfway through to ensure even browning. They’re ready when they’re fork-tender and slightly caramelized on the edges.
3. Make the Miso Glaze
While the sweet potatoes are roasting, prepare the miso glaze. In a small bowl, whisk together:
- White miso paste
- Soy sauce
- Maple syrup
- Rice vinegar
- Minced garlic
- Grated ginger
The glaze should be thick yet pourable.
4. Glaze the Sweet Potatoes
Once the sweet potatoes are done roasting, transfer them to a large mixing bowl. Pour the miso glaze over the hot sweet potatoes and toss gently to coat each piece evenly. The residual heat will help the glaze cling to the potatoes, creating a glossy, flavorful coating. Optional: Return them to the oven for 5 minutes to deepen the flavor.
5. Serve and Enjoy
Transfer the miso sweet potatoes to a serving dish and garnish with toasted sesame seeds, chopped scallions, or red pepper flakes (I like Sichuan pepper or Aleppo pepper). Serve them as a side dish with a quick tofu recipe, grain salads, or soups, or enjoy them on their own as a satisfying snack.
FAQs
If you’re new to miso, you might be wondering what to do with a whole tub. Good news—it lasts forever! Here are some delicious ways to use it:
Salad dressings & toppings: Try these Miso Glazed Brussels Sprouts or Tempeh Salad with Miso Ginger Dressing.
Soup base: Add it to soups like Carrot and Ginger Soup for an extra umami boost.
Bowl recipes: This Tofu Poke Bowl features miso as a topping.
Marinades: Use it in miso-marinated tofu, tempeh, or eggplant.
Pasta Sauces: Miso adds an unexpected depth of flavor to creamy sauces
No, peeling is optional. I prefer them peeled for a more tender texture, but if you keep the skin on, make sure to scrub them well.
These miso-glazed sweet potatoes pair well with:
Tofu Poke Bowl
Carrot and Ginger Soup
Beet and Carrot Slaw
Brown Rice or Quinoa for a balanced meal.
Sautéed Greens like spinach, kale, or bok choy.
Miso Sweet Potatoes are a flavorful yet simple side dish. The combination of roasted sweet potatoes and a savory-sweet miso glaze makes a perfect weeknight dinner side or holiday appetizer.
More recipes with Sweet Potatoes:
- Vegetable Pasta with Sweet Potato and Brussels Sprouts
- Crispy Sweet Potato Black Bean Tacos
- Instant Pot Thai Sweet Potato and Lentil Soup
More Recipes with Miso
- Miso Glazed Brussels Sprouts
- Tempeh Salad with Miso Ginger Sauce
- Miso Avocado Toast With Chickpeas
- Tofu Poke Bowl
If you loved this Miso Glazed Brussels sprouts recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails on the right so you never miss a new recipe!
📖 Recipe
Miso Sweet Potatoes
Ingredients
Roasted Sweet Potatoes
- 4 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- ½ teaspoon coarse sea salt
Miso Glaze
- 2 tablespoon miso
- 3 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, grated
- Garnish Options: black sesame seeds, chopped scallions, red pepper flakes, or chili crunch
Instructions
Roast the Sweet Potatoes.
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper. Add the cubed sweet potatoes, drizzle olive oil, and sprinkle salt. Mix around the parchment paper, and the potatoes are coated.
- Bake for 35-40 minutes, flipping halfway through the baking. Potatoes will be tender and slightly golden on the edges. Make the miso glaze during this time.
- Remove from oven and set aside.
Make the Miso Glaze.
- While your potatoes are baking, in a large bowl, whisk together miso, rice vinegar, maple syrup, soy sauce, olive oil, and grated garlic. Set aside until potatoes are cooked.
Glaze the Sweet Potatoes.
- Once the potatoes are cooked, pour the cooked potatoes into the large bowl with the miso glaze and mix to coat them well. Transfer back to the baking sheet and bake for an additional 5 minutes - this is optional but it really helps set the flavor in with the potatoes!
Serve.
- Transfer the miso sweet potatoes to a serving dish and garnish with toasted sesame seeds, chopped scallions, red pepper flakes, or chili crunch. Serve them as a side dish with a quick tofu recipe, grain salads, or soups, or enjoy them on their own as a snack.
Notes
Nutrition Info
Jitu
Came out lot better than I expected
Thank you
Dina
It’s so yummy.