My roasted miso sweet potatoes hit all the flavor right notes. Sweet potatoes may be naturally sweet, but they excel when paired with savory and just a little bit spicy ingredients. It makes an excellent plant-based main course when served with sushi rice or serve as a cozy side dish.
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Sweet potatoes and miso are a natural match. This fermented ingredient brings salty, savory umami that balances the potatoes' natural sweetness.
Instead of adding honey or maple syrup, I let the sweet potatoes bring the sweetness. Ginger and rice vinegar keep the butter from feeling too rich, while red pepper flakes add a subtle kick. But you can increase the heat with a little chili oil.
📖Why My Recipe Works
- Crosshatching isn't just for looks. You know I am stickler for getting the best textures and flavors. Scoring the roasted flesh gives the miso butter more surface area to settle into instead of simply sitting on top.
- The glaze goes on at the end. Roast the potatoes until tender first, then add the miso butter for the final few minutes. You get lightly caramelized edges without scorching the miso.
A Note About Miso
There are several types of miso paste available; the most common being red and white.
Red miso is fermented for a longer period and contains a higher ratio of soybeans compared to white miso. Red miso paste also has a stronger flavor.
For this recipe, I recommend using the white variety. It's easily found in mainstream grocery stores as well as Asian markets.
Also called shiro miso, this mild miso has plenty of umami without overpowering the sweet potatoes. Check the label if you need the recipe to be gluten-free, as ingredients vary by brand.
You can use the leftover miso in my miso-glazed eggplant, spicy noodles or miso mushrooms.
🧾Ingredient Notes
- Sweet potatoes - Orange-fleshed sweet potatoes become soft and creamy when roasted. Japanese sweet potatoes or white sweet potatoes also work, but they tend to darken faster, so definitely line your pan with parchment.
- Ginger and Garlic - You can use ginger paste but not jarred garlic. Fresh ginger is best but ginger paste retains its flavor. However, for the garlic, use fresh for the most flavor.
- Rice vinegar - Just a teaspoon brightens the miso butter and balances the richness without making it taste vinegary.
⏲️How to Make Miso Glazed Sweet Potatoes
- Bake the sweet potatoes cut-side down. Parchment prevents them from burning.
- Making the miso ginger butter while the potatoes roast keeps the total prep time to a minimum.
- Flip the cooked potatoes cut-side up. With a sharp knife, score the flesh in a crosshatch pattern without cutting through the skin. You want little pockets, not sweet potato cubes.
- Spread the miso butter over the scored surface, working some of it down into those cuts. Return the potatoes to the oven for a few minutes, just long enough for the topping to warm and lightly caramelize.
👩🏻🍳Jen's Testing Notes
- You can melt the butter in the microwave, but I recommend the stovetop so you can easily warm it back up.
- Want more caramelization? Give the glazed potatoes a quick blast under the broiler at the end.
- If you don't have parchment paper, move your baking sheet one rack higher in the oven to put a little more distance between the potatoes and the bottom heat source.
- And if you're using Japanese sweet potatoes or white sweet potatoes, I wouldn't skip the parchment. They blacken faster than orange sweet potatoes.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Miso Roasted Sweet Potatoes
Ingredients
- 2 large sweet potatoes
- 2 Tablespoons avocado oil or other high heat oil
- ¼ teaspoon kosher salt
Miso Butter Sauce
- 2 Tablespoons white miso paste
- 2 teaspoons grated fresh ginger
- 2 cloves garlic minced
- 2 Tablespoons melted butter
- ¼ teaspoon crushed red pepper flakes optional
- 1 teaspoon rice vinegar
- chili oil, sesame seeds and sliced green onions for serving
Instructions
- Preheat your oven to 425°F.
- Cut the sweet potatoes in half lengthwise. Brush the cut sides lightly with oil and season with salt. Place the sweet potatoes cut-side down on a baking sheet lined with parchment paper.2 large sweet potatoes, 2 Tablespoons avocado oil, ¼ teaspoon kosher salt
- Roast for 20 to 25 minutes, or until the potatoes are tender.
- While the potatoes roast, combine the white miso, ginger, garlic, butter, red pepper flakes (if using), and rice vinegar in a small bowl. Stir until smooth.2 Tablespoons white miso paste, 2 teaspoons grated fresh ginger, 2 cloves garlic, 2 Tablespoons melted butter, ¼ teaspoon crushed red pepper flakes, 1 teaspoon rice vinegar
- Flip the sweet potatoes over. Use a knife, score the cut side in a crosshatch pattern, being careful not to cut all the way through. and spread the miso mixture over the scored surface.
- Return to the oven for a few minutes, just until the topping is warmed and lightly caramelized.
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