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
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!
- 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
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 3o 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
The shallot miso ginger butter is amazing! I don’t usually buy shallots but I’m glad I did for this recipe. Definitely something I will make again.
Absolutely amazing week night dish, and feels lighter than the standard cheese and beans on toast!
★★★★★
Me and my husband ended up having double portions, it was that good! Funnily enough my miso butter did go creamy, to an almost toffee-like consistency in the pan. Must be the type of miso, we’re quite limited in UK supermarkets!
★★★★★
Just happen to have white miso, fresh ginger, and scallions on hand for another dish. I can’t wait to try this tonight! It looks delicious! Thanks once again for these healthful, creative, and delicious recipes.
I chose butter from the “either / or” list. What an inspired pairing with the white miso and all the other flavors. Beautiful on the plate too. I used Jacobsen’s flake salt as the finishing salt. Added a glass of wine and we called this a delicious dinner. Thanks for another great and “weeknight easy’ recipe that is so good it is guest-worthy too.
★★★★★
Wow! This is awesome! So nice to do something other than butter and brown sugar to a sweet potato. Amazing recipe! Thank you!!!
★★★★★
I’m glad you like this- one of my favorites too!
The flavor on these sweet potatoes from the miso, ginger and shallots is amazing! I would definitely recommend trying it. Super simple and extremely delicious!
★★★★★
Thanks Jan- I love this combo too. Gald you tried it!!!
This is the best thing ever! I have made it 6 times in the past 2 months for company. Amazing flavors. Thank you.
★★★★★
Im so glad you liked it Jane!
Tasty and quite straight forward. I baked my sweet potatoes face down on an oiled cookie sheet and they caramelized beautifully without needing to broil. I liked the salty umami of the toasted miso + shallots/ginger mix, though I will add more ginger next time, brown my shallots more (golden isn’t far enough to my palate) and add some chili pepper as well and lemon or lime wedges on the side for brightness.
★★★★
Thanks for your helpful notes and glad you liked it Bri.
Amazingly delicious, really enjoyed it for dinner tonight, thanks a million!
★★★★★
Thank you Alex!!! Appreciate you.
We loved these and will make again often….I used coconut oil and minced onion and served with your teriyaki salmon recipe. Very special and easy for a weeknight dinner too.
★★★★★
Thanks for this great idea – I’m curious though, as I’ve never bought shallots before, could I just use small red onions or sweet onions? or do shallots really seem worth it? Thanks!
Shallots are WAY WAY WAY worth it. Trust me. 😉
Ok I got them, here goes 🙂 Thanks for the push! Lol
Easy to make and just gorgeous, lovely pop of colour!! Thanks Sylvia, your recipes are amazing!!!
★★★★★
Thanks Penny, Glad you enjoyed it!!!
This recipe sounds amazing and I cannot wait to try it. I had a *reminder to make the Ginger Sesame tofu, and these will be wonderful as a side. Thanks for posting!!
Yes, a good pairing! Enjoy!