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Miso sweet potatoes are the ultimate salty-sweet side dish—caramelized, glossy, and ready in under 40 minutes.
Know Before You Scroll
What You’ll Need
Sweet potatoes, olive oil or avocado oil, kosher salt, black pepper, unsalted butter, white miso paste, maple syrup or honey, low-sodium soy sauce, fresh ginger, rice vinegar, scallions, toasted sesame seeds.
Flavor Profile
Sweet potatoes roasted to caramelized edges and tossed in a glossy miso-maple glaze. Salty-sweet, buttery, a little tang, a little zing.
Difficulty Level
Easy. Roast, whisk, toss—done.
Equipment Needed
Baking sheet, parchment paper, knife, cutting board, mixing bowl, small saucepan, whisk.
Top Tip
Cut the sweet potatoes into even cubes so they roast up golden and tender at the same time.
Time-Saving Tips
Roast the sweet potatoes a day ahead and reheat in the oven—just glaze before serving.
Ingredient Swaps
No maple syrup? Use honey. Gluten-free? Swap tamari for soy sauce. Dairy-free? Use vegan butter or extra oil in the glaze.
Perfecting Glazed Miso Sweet Potatoes
I wanted these Miso Sweet Potatoes to be that side dish you can’t stop reaching for—salty, sweet, buttery, and just a little zingy. I tested a few versions before landing here: one with just soy and maple (too flat), another with straight miso paste (a little too punchy). It wasn’t until I whisked everything into a warm buttery glaze—miso, maple, soy, ginger, rice vinegar—that it clicked. The sweet potatoes came out caramelized and golden, and the glaze clung to every edge in the most perfect way. This one feels like the keeper.
Ingredient Notes
Glaze Ingredients
Best Choice
Unsalted butter for balance, white miso paste for mild umami, pure maple syrup for depth, low-sodium soy sauce for control, fresh grated ginger for brightness, and unseasoned rice vinegar for clean tang.
Substitutions
Vegan butter or coconut oil for dairy-free, yellow miso for more punch, honey or agave instead of maple, tamari or coconut aminos instead of soy, ground ginger in a pinch, or apple cider vinegar if you’re out of rice vinegar.
Sweet Potatoes
Best Choice
Garnet or jewel sweet potatoes for their natural sweetness and creamy texture.
Substitutions
Yams or butternut squash if sweet potatoes aren’t available.
Oil
Best Choice
Extra-virgin olive oil for flavor, or avocado oil for its high smoke point.
Substitutions
Any neutral oil like canola or grapeseed.
Garnish
Best Choice
Fresh, crisp scallions with bright green tops and Pre-toasted white sesame seeds for quick garnish.
Substitutions
Black sesame seeds for color, or toast raw sesame seeds yourself.
Where to Find
Pre-toasted white sesame seeds and black sesame seeds can be found in the spice aisle or Asian foods section.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
How To Make Miso Sweet Potatoes
1
Prepare the Sweet Potatoes
Preheat your oven to 425°F/218°C. Peel and cube two large sweet potatoes into even one-inch pieces so they roast up nice and golden. Toss them with a tablespoon of olive oil, a good pinch of kosher salt, and some freshly ground black pepper.
2
Roast the Sweet Potatoes
Spread everything out on a parchment-lined baking sheet—no crowding—and roast for 25 to 30 minutes, flipping halfway through, until the edges are caramelized and tender.
3
Make the Glaze
While the potatoes roast, melt two tablespoons of unsalted butter in a small saucepan. Whisk in one tablespoon white miso paste, one tablespoon pure maple syrup, a teaspoon of soy sauce, half a teaspoon of freshly grated ginger, and a splash of rice vinegar. Keep whisking until the sauce is smooth, glossy, and just slightly thickened—about two to three minutes.
4
Glaze + Toss
When the sweet potatoes are perfectly roasted, transfer them to a large bowl. Drizzle the warm miso glaze right over the top and toss gently until every piece is shiny and coated with that savory-sweet magic.
5
Finish & Serve
Pile those gorgeous Miso Sweet Potatoes onto a serving plate, sprinkle with thinly sliced scallions and a handful of toasted sesame seeds, and get ready—because these miso-glazed sweet potatoes will disappear fast.
Recipe
Glazed Miso Sweet Potatoes
Ingredients
For the Roasted Sweet Potatoes:
- 2 large sweet potatoes (peeled and cut into 1-inch cubes)
- 1 tablespoon olive oil or avocado oil
- kosher salt (to taste)
- Fresh ground black pepper (to taste)
For the Miso Glaze:
- 2 tablespoons unsalted butter
- 1 tablespoon white miso paste
- 1 tablespoon maple syrup (or honey)
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon fresh ginger (finely grated)
- 1 teaspoon rice vinegar
Garnish:
- Thinly sliced scallions
- Toasted sesame seeds
Instructions
- Preheat oven to 425°F (218°C).
- Toss sweet potato cubes with oil, salt, and pepper. Spread in a single layer on a parchment-lined baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden brown and tender.
- While potatoes roast, melt butter in a small saucepan over medium heat.
- Whisk in miso paste, maple syrup, soy sauce, ginger, and rice vinegar until smooth and slightly thickened (about 2–3 minutes). Set aside.
- Once potatoes are roasted, transfer to a large bowl and drizzle with warm miso glaze. Toss gently to coat.
- Plate and top with scallions and sesame seeds. Serve warm — and watch them disappear.
Tips
Erren’s Top Tips
- Cube evenly: Cut sweet potatoes into uniform 1-inch cubes so they roast evenly and don’t burn on the edges.
- Don’t crowd the pan: Give the potatoes space on the baking sheet. If they’re piled on top of each other, they’ll steam instead of roast.
- Glaze while warm: Toss the potatoes with the glaze as soon as they come out of the oven. The heat helps the sauce cling perfectly.
- Taste as you go: Miso can vary in saltiness. Start with the recipe amount, then adjust the glaze to your taste before tossing.
- Toast your sesame seeds: Even pre-toasted ones come alive after a quick minute in a dry skillet. It makes a big difference in flavor.
Variations & Add-Ins
- Spicy kick: Add a drizzle of sriracha or a pinch of red pepper flakes to the glaze.
- Herby finish: Sprinkle fresh cilantro or parsley over the top with the scallions.
- Nutty crunch: Toss in chopped roasted peanuts or cashews for extra texture.
- Different veggies: Try this glaze on roasted carrots, parsnips, or even Brussels sprouts.
Storage & Freezing
-
- Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 375°F until warmed through and edges crisp back up.
- Freezing: Not ideal—sweet potatoes change texture when frozen. If you must, freeze in a single layer and reheat under the broiler to bring back some crisp.
- Make ahead: Roast the sweet potatoes a day in advance. Reheat and glaze right before serving so they stay saucy and fresh.
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FAQs
Can I make this recipe vegan?
Yes! Use vegan butter or avocado oil in the glaze, and everything else is naturally plant-based.
Is miso paste gluten-free?
Some brands contain barley or wheat, so check the label. For a gluten-free option, choose certified GF white miso and swap soy sauce for tamari.
Can I make this without miso?
You can, but the flavor won’t be the same. For a quick substitute, try tahini with a splash of soy sauce—it mimics the savory-salty base.
What type of sweet potatoes work best?
Garnet or jewel sweet potatoes are ideal because they’re naturally sweet and creamy when roasted.
Can I double the recipe?
Yes! Just use two sheet pans and rotate them halfway through roasting so the potatoes brown evenly.
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