Kyoto-Style, Roasted Sweet Potatoes with Miso, Ginger and Scallions – a delicious vegan side dish that is easy to make and full of amazing flavor!
Living in alignment with the truth of impermanence opens a secret passageway to joy. John Brehm
Happy first of March! Here’s a simple vegan side dish we’ve been enjoying ever since we went to Japan a few years ago – Kyoto-style Roasted Sweet Potatoes with miso, ginger and scallions. The sweet potatoes (or yams in this case) are roasted until fork tender, then broiled to get a little color, then topped with a delicious pan sauce made with finely minced shallots, ginger and miso. Though simple, we sometimes served this for dinner as our “main” with a large salad and find it deeply filling and satisfying. I hope you do too!
While the yams roast in the oven, the shallots and ginger are sautéed slow and low until deeply golden. You can use coconut oil, ghee, or butter, whatever you prefer. Then using a fork, mix in a bit of miso, which will add depth as well as some crispy brown bits.
Spoon the over the roasted tender yams.
Top with fresh scallions or chives.
The sweetness of the yams paired with the shallots and ginger, and the depth of the miso is such a good combination.
Give these Sweet Potatoes with Miso, ginger and scallions a try this week and let me know what you think below!
Have a happy weekend!
xoxo
These would taste great with Teryaki Salmon and Bok choy or Ginger Sesame Baked Tofu !
Related: Healthy, Plant-Forward Vegan & Vegetarian Side Dishes
Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 4-6
- Category: side, side dish, vegan side dish, vegan sides, vegetable
- Method: roasted
- Cuisine: Japanese
Description
These Japanese-inspired, Kyoto Roasted Sweet Potatoes with Miso, ginger and scallions can be made vegan, using olive oil or coconut oil. A simple delicious vegan 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
- ¼ cup olive oil, coconut oil, butter or ghee
- 1 large shallot, very finely diced ( about ½ 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
Keywords: roasted sweet potatoes, baked sweet potatoes, roasted yams, miso butter, japanese sweet potatoes, roasting sweet potatoes, how to roast sweet potatoes, vegan sweet potato recipes
This recipe is so tasty that I was craving more and made this several times this week. I made three potatoes at a time and refrigerate them to eat for three days. They heat up quickly and are still just as flavorful. For one batch I could not find miso so I subbed a packet of dried miso soup mix and it was really good!
★★★★★
Love how you adapted! Glad you enjoyed!
This recipe is so delicious, as are all the recipes by Sylvia! i have made many recipes from this website and have found them all to be delicious. This one is no exception!
★★★★★
Great!!
★★★★★
Hello Sylvia, DH has put in a request for Kyoto Sweet Potatoes once a week. I made them yesterday, and used the Garnet Yams. Absolutely delicious.
I really look forward to your weekly newsletter, Sylvia. I am always inspired to try something new, and your Inspirational quotes just add to my day. Thank you.
Awwww thanks Vivien!
This looks very good, but I would like to point out that yams and sweet potatoes are not the same thing. Usually yams have a white flesh while sweet potatoes have that lovely orange going on. Additionally yams are drier and not as nutritious as sweet potatoes. I would definitely not use yams in this recipe.
Yes, yams with the rough-looking skin are drier. Sometimes red sweet potatoes are labeled as yams here in many grocery stores- these have smoother skins and this is what I use in the photos.
This sounds so awesome. Can’t wait to make the ginger miso shallot sauce. Yum!
Thanks Mary- I can’t wait for you to try it!!!
I have made this three times already for the last two weeks! I love it so much! I was looking for a recipe that will make me like sweet potatoes, and this was it. Thank you for sharing!
★★★★★
Looking to do something different for Thanksgiving this year…do you think you could mash the sweet potatoes once roasted and then still top with the shallot ginger miso butter (or maybe mix it in?), then finish with finishing salt and scallions and serve as mashed potatoes or a casserole?
It sounds pretty good to me! Try it!
I’m not a big sweet potaoe fan but I really enjoyed this. Left the shallots and ginger on a bit too long, but it gave us extra crispy bits! The touch of salt was a good finish. We served this with a marinated sesame-crusted tuna steaks and the pairing was very nice.
★★★★★
Really nice dish. Texture and flavor were perfect
★★★★★
Oh! My! Goodness! I had never made anything with miso before. Trying to eat more veg/vegan meals. I inadvertently burned the miso mix during the re-heating phase and it was DELICIOUS! Will definitely be making these on the reg!
★★★★★
Could you use this on Butternut Squash?
I think it would be delicious!