This roasted sweet potato recipe is so delicious! Made with miso butter, ginger, and scallions, it’s a simple, delicious side dish that is easy to make and full of amazing flavor! Vegan-adaptable, gluten-free. Video.
Living in alignment with the truth of impermanence opens a secret passageway to joy. John Brehm
Here’s a simple sweet potato recipe we’ve been making in our catering business ever since we visited Japan a few years ago – oven-roasted sweet potatoes with miso butter, ginger, and scallions. Our customers have loved this recipe, and I thought you would, too!
The sweet potatoes are baked until fork-tender, then broiled to get a little color, and then topped with a sauce made with finely minced shallots, ginger and miso. Though simple, we sometimes served this for dinner as a vegetarian main dish with a side salad and find it deeply filling and satisfying. For bigger appetites, serve it up with your favorite Japanese-inspired protein- like our miso salmon or teriyaki chicken.
Roasted Sweet Potato Ingredients
- Sweet Potatoes: we use orange-fleshed, garnet yams here ( see difference between yams and sweet potatoes below.)
- Butter, ghee or coconut oil. We love this with ghee for its incredibly nutty flavor, but coconut oil works too.
- Fresh Ginger- for bring zingy flavor
- Shallots – to give savory depth.
- Miso Paste: I prefer white miso paste, but any variety will work.
- Scallions, for garnishing
How to Roast Sweet Potatoes
Cut the sweet potatoes in half lengthwise brush with olive oil and roast in the oven, open side down, until fork tender.
If you have a broiler, flip them and broil the tops.
While the sweet potatoes roast in the oven, the shallots and ginger are sautéed low and slow until deeply golden. You can use coconut oil, ghee, or butter, whatever you prefer. I love ghee best! You do you. 🙂
Then using a fork, mix in a bit of miso paste into the shallot ginger pan sauce, which will add depth as well as some crispy brown bits.
Spoon the Miso Butter sauce over the roasted sweet potatoes.
Add the scallions or chives.
The sweetness of the sweet potatoes, paired with the shallots and ginger, and the depth of the miso are such a tasty combination.
What to serve with Miso Roasted Sweet Potatoes
- Best Miso Salmon
- Teriyaki Chicken
- Instant Pot Teriyaki Chicken
- Teriyaki Salmon with Baby Bok Choy
- Miso Eggplant
- Miso Tofu with Veggies & Rice
How to Store roasted Sweet Potatoes
Roasted sweet potatoes will keep up to 5 days in an airtight container in the refrigerator. Reheat in a 350F oven or in the microwave.
Give these Japanese-inspired, Roasted Sweet Potatoes a try this week and let us know what you think below!
Have a happy weekend!
xoxo
More Sweet potato recipes you may enjoy!
- Sweet Potato Salad
- Sweet Potato Casserole
- Vegan Sweet Potato Casserole
- Sweet Potato Chickpea Salad
- Sweet Potato Fries with Harissa!
- Mashed Sweet Potatoes with Ginger
- Maple-Roasted Sweet Potatoes
- Moroccan Stuffed Sweet Potatoes
- Thai Sweet Potato Soup
- BBQ Stuffed Sweet Potatoes
- Oaxacan Baked Sweet Potatoes
- Kyoto Style Sweet Potatoes with Miso, Ginger and Scallions
Watch how to Roasted Sweet Potatoes
Roasted Sweet Potato Recipe
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4-6 1x
- Category: side, side dish, vegan side dish, vegan sides, vegetable
- Method: roasted
- Cuisine: Japanese
- Diet: Vegan
Description
This roasted sweet potato recipe is delicious! Made with miso butter, ginger, and scallions, it can be made vegan, using olive oil or coconut oil. A simple, delicious side dish that is easy to make and full of amazing flavor!
Ingredients
- 2-3 yams (or small sweet potatoes) sliced in half, lengthwise
- olive oil for brushing
- 1/4 cup olive oil, coconut oil, butter or ghee
- 1 large shallot, very finely diced ( about 1/2 cup)
- 2 teaspoons ginger finely minced
- 1 tablespoon miso ( I prefer white, but any color will work)
- salt to taste
- 3 Scallions, sliced
Instructions
Preheat oven to 425F
Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan, cut side down. Brush or spray the skin sides with olive oil.
Roast 30-40 minutes until fork tender (check at 30 mins, keeping in mind they need may need longer if very large) When tender, flip over and broil if they need more caramelization. Adding little color ( or char) around the edges is good here.
While they are roasting make the Shallot Ginger Miso “butter”. Heat the oil, butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the miso and using a fork, mash and it into the mixture, breaking it up as much as possible. It won’t get creamy, just mash the miso as best you can with the fork into the tiniest little bits, and let these bits get slightly crispy, sautéing 2 minutes or so. Turn heat off.
When sweet potatoes are caramelized to your liking, place on a platter flesh side up, reheat the miso butter, pierce the flesh in a few spots using a spoon, (so miso butter can get down inside) then spoon a tablespoon or two of the sauce over each one, making sure to include the flavorful “brown bits” ( shallot, ginger, miso).
Sprinkle with a little finishing salt ( I really like using smoked Maldon Salt here) and sprinkle with chopped scallions.
Enjoy as a side dish or as a vegan main, along with a salad.
This would be tasty with Teryaki Salmon and Bokchoy or Miso Baked Tofu
Notes
Leftovers will keep up to 4 days in the fridge!
Nutrition
- Serving Size:
- Calories: 271
- Sugar: 1.7 g
- Sodium: 63.7 mg
- Fat: 9.8 g
- Saturated Fat: 1.4 g
- Carbohydrates: 44.5 g
- Fiber: 6.7 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Terrific, sweet potato recipes are usually too ‘sweet’ for us, but this one is just right. Thanks!
Glad you enjoyed!