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Close-up of Miso-Glazed Sweet Potatoes, roasted and garnished with black and white sesame seeds and chopped green onions, served with a gold spoon.
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Glazed Miso Sweet Potatoes

Sweet potatoes never tasted this good: miso, maple, butter, and ginger create a side dish that’s bold, glossy, and impossible not to love.
Course Main
Cuisine Asian
Keyword miso sweet potatoes, Miso-Glazed Sweet Potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 201
Author Erren Hart

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
US Customary - Metric

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.

Video

Notes

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.
 

Nutrition

Calories: 201 | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 267mg | Potassium: 408mg | Fiber: 4g | Sugar: 8g | Vitamin A: 16210IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg