This post may contain affiliate links. Read my full disclosure policy.
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! Video.
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!
Kyoto Style Sweet Potatoes | video
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!
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 1x
- Category: side, side dish, vegan side dish, vegan sides, vegetable
- Method: roasted
- Cuisine: Japanese
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!
- 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
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
- 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
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
Very easy and delicious! a new way to enjoy one of my favorite foods. Thank you!
Thanks Pete-so happy you liked these! I really enjoy them too. 🙂
I love this sweet-potato recipe so much ! The umami topping is the perfect companion to the caramelized potato.
These were so easy and delicious! My broiler isn’t working so I just left them in face down a bit longer to caramelize. The topping was incredible. Served with sesame crusted fresh tuna and miso/maple brussel sprouts. A perfect and colorful meal!
Glad you enjoyed this Rose!
I love discovering that I can cook food that tastes authentic! And I love this dish with your Asian slaw recipe on the side and some miso or ginger carrot soup. Restaurant quality!
Perfect Amanda! Love the combo!
The onion/ginger/miso sauce needs to go on all the things and a roasted sweet potato was a fantastic vehicle for it.
Basic, and a wonderful flavor.
Thanks Bill. 🙂
Amazing sauce that I want to put everywhere – green beans, chicken, or even spooned straight into my mouth
Glad you liked this!
This was fantastic! I was tired of every way I typically make sweet potatoes and am so glad I found this delicious recipe. That miso butter will be finding its way onto other foods as well 😉
Thanks Molly, so glad you enjoyed!
These are SO delicious!
Glad you enjoyed them, Jennifer!
This recipe was delicious!!!
I cooked this and added it to buckwheat with broccoli and tahini sauce.
Really satisfying with loads of flavor. Cravable. A little elegant.