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Miso Roasted Sweet Potatoes

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Nicole Modic
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
SERVES 4 Servings
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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.


  • 3-4 Medium - Large Yams aka orange sweet potatoes
  • 1 Tablespoon Olive Oil for brushing
  • 1 Shallot very finely diced
  • 2 Garlic Cloves mashed
  • 1/3 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


  • 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!


1. The miso will not melt into the sauce; it retains its texture. So just mash it as best you can.
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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!