Looking for the perfect, easy side dish to compliment your weeknight dinners? Well, look no further because I’ve got you. My Miso Roasted Sweet Potatoes are SO delicious and super easy to whip up on a weekday night. Oh, and they’re gluten-free, vegan-friendly, and Paleo-friendly. Woohoo!
You guys have been asking me for more side dish recipes, so I’m super excited to bring this one to you. I love a good sweet potato recipe, and I love centering recipes around them, because they seem to be one ingredient that almost everyone, regardless of dietary preference, can agree on. They’re vegan, they’re paleo, they’re keto (depending on who you’re talking to), they’re Whole 30, they’re Candida friendly, they’re low Fodmap… should I continue?
Essentially, everyone loves sweet potatoes! And if you don’t, that’s okay, we can still be friends (and you can make this recipe with another veggie of your choice). But if you’re like me and love sweet potatoes, then keep reading and get ready to “up” your sweet potato game!
Why I Love Sweet Potatoes
Sweet potatoes are highly underrated, in my opinion. While their sister, the white potato, gets all the love (and for a good reason – they’re delicious!) I think sweet potatoes are just as good, if not better. Why? Because research shows that they are healthier!
Sweet potatoes are loaded with Vitamin A, fiber, and antioxidants. Plus, they’re also low in calories. Studies have also shown that they may even have Cancer-fighting properties, and their levels of both soluble and insoluble fiber can constitute a healthier gut.
And as I mentioned earlier, sweet potatoes are one of those few foods that fits within most diets. And, as their name implies, they’re also naturally sweet! I love sweet potatoes in desserts (like my Sweet Potato Chocolate Chip Banana Bread) just as much as I love them in savory dishes, like this one.
What You Need to Make These Miso Roasted Sweet Potatoes
- Yams: Aka the orange sweet potatoes! You’ll want to make sure you use medium-large sized ones in this recipe.
- Olive Oil: You can definitely feel free to use butter, ghee, or any other oil that you would like to cook with. I love the flavor of olive oil, which is why I chose to use that in this recipe.
- Shallot: Shallots are one of my favorite staple ingredients, because they add the perfect balance of aromatics.
- Garlic: Fresh garlic is always best, so if you have it, I recommend using it! Otherwise, you can substitute for 1 1/2 teaspoons of granulated garlic powder.
- Butter or Ghee: We’ll be using a little bit of butter or ghee to cook the sauce. However, if you want to keep this recipe dairy-free, you can use olive oil here instead! Just note, that if you use olive oil instead of the butter or ghee, it will be much harder to get that toasty/golden color of the sauce.
- Scallions: Scallions add the perfect texture and added finish to your sweet potatoes.
- White Miso: White miso is one of my favorite Asian ingredients to use. It’s salty, sticky, fermented, and absolutely delicious. You can find white miso in Asian markets or at most health food stores. And if you’re gluten-free, there’s also gluten-free white miso!
- Ginger: I really love using fresh ginger in this recipe, because it does make a difference with the flavor panel. That said, if you don’t have it, feel free to use ground ginger. Just don’t skip the ginger, it really tastes so delicious in this recipe!
- Flaky Salt and Pepper: I love the combination of the flaky salt with the sweet potato. Don’t be afraid to be generous with the salt and pepper!
How to Make These Miso Roasted Sweet Potatoes
- Start by preheating your oven to 425 F and lining a baking sheet with parchment paper.
- Scrub your yams clean and slice them in half lengthwise.
- Place your cut yams on your baking sheet and brush the tops and bottoms of the yams with olive oil.
- Place the yams cut side down and roast for about 30-35 minutes, or until tender.
- Next, while the yams are cooking, prepare the sauce.
- In a saucepan on the stove over medium heat, add in your butter or ghee or oil. Then, add the shallot and garlic and sauté until they’re golden, about 3 minutes.
- Next, add in the ginger and miso and mash / stir until combined. NOTE: The miso will not melt into the sauce; it retains its texture. So just mash it as best you can.
- Let the mixture simmer for about 3-4 minutes, until it’s golden brown. NOTE: If you are using olive oil instead of butter or ghee in the sauce, it might not brown as well. Your sauce will still taste perfect!
- Remove from heat and let cool slightly.
- Plate your roasted sweet potatoes and drizzle with the sauce on top.
- Garnish with scallions, fresh black pepper, and a generous amount of flaky salt, and enjoy!
What to Serve These Miso Roasted Sweet Potatoes With
While these sweet potatoes could totally be a meal on their own, here are a few of my other recipes that these potatoes would compliment well!
Thai-Inspired Crispy Tofu Wraps
If you make this recipe, please be sure to leave a comment and rating below! And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx
Ingredients
- 3-4 Medium – Large Yams, aka orange sweet potatoes
- 1 Tablespoon Olive Oil, for brushing
- 1 Shallot, very finely diced
- 2 Garlic Cloves, mashed
- ⅓ Cup Butter or Ghee or Olive Oil
- 1 Bunch Scallions, finely chopped
- 2 Tablespoons White Miso
- 1 Tablespoon Freshly Minced Ginger
- Flaky Salt & Pepper, to taste
Instructions
- Start by preheating your oven to 425 F and lining a baking sheet with parchment paper.
- Scrub your yams clean and slice them in half lengthwise.
- Place your cut yams on your baking sheet and brush the tops and bottoms of the yams with olive oil.
- Place the yams cut side down and roast for about 30-35 minutes, or until tender.
- Next, while the yams are cooking, prepare the sauce.
- In a saucepan on the stove over medium heat, add in your butter or ghee or oil. Then, add the shallot and garlic and sauté until they’re golden, about 3 minutes.
- Next, add in the ginger and miso and mash / stir until combined. Let the mixture simmer for about 3-4 minutes, until it’s golden brown. Remove from heat and let cool slightly.
- Plate your roasted sweet potatoes and drizzle with the sauce on top.
- Garnish with scallions, fresh black pepper, and a generous amount of flaky salt, and enjoy!
Notes
2. If you are using olive oil instead of butter or ghee in the sauce, it might not brown as well. Your sauce will still taste perfect!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
made these for dinner last week and OMG they were AMAZING. My husband, who never wants me to make sweet potatoes, was also a huge fan. I had some brown miso open in my fridge instead of white so subbed that in — still delicious. I will definitely make this again!
woohoo! I am so thrilled to hear that, Jenn! Thank you so much for making this recipe and for leaving such a kind review!
I’m hoping to make these tomorrow for a pre-Thanksgiving dinner. What did you garnish the potatoes with? It looks like a cranberry mix?