Miso Roasted Sweet Potatoes
Tender roasted sweet potatoes are crosshatched and covered with savory miso butter made with fresh ginger, garlic, and rice vinegar. This easy 30-minute side dish needs no honey or maple syrup—the potatoes bring plenty of natural sweetness on their own.
Servings: 4
Calories: 279kcal
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.
- 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.
- 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.
Notes
Storing leftovers: Refrigerate leftover miso sweet potatoes in an airtight container for up to 4 days. Reheat in a 375°F oven or air fryer until warmed through. The microwave works in a pinch, but the oven gives you a better texture.
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