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!
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
- 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
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.
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