Kyoto-style, Roasted Sweet Potatoes with Miso, Ginger and Scallions – a delicious side dish that is easy to make and full of amazing flavor! Vegan-adaptable! Video.
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Here’s a simple, tasty side dish we’ve enjoyed since we went to Japan a few years ago – Kyoto-style, Roasted Sweet Potatoes with miso, ginger and scallions. The sweet potatoes are roasted until fork-tender, then broiled to get a little color, and 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!
Roasted Sweet Potatoes | 60-sec video
What you’ll need!
- Sweet Potatoes: we use orange-fleshed, garnet yams here ( see difference between yams and sweet potatoes below.)
- Ghee, Coconut oil or Butter: We love this with ghee for its incredibly nutty flavor, but coconut oil works too.
- Fresh Ginger
- Shallots
- Miso Paste: I prefer white miso paste, but any variety will work.
- Scallions, for garnishing
How to make Kyoto Roasted 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 Roasted Sweet Potatoes
- Simple Baked Miso Salmon
- Japanese Farm-Style Teriyaki Chicken
- Instant Pot Teriyaki Chicken
- Teriyaki Salmon with Baby Bok Choy
- Miso Eggplant
- Miso Tofu with Veggies & Rice
Difference between Yams and Sweet Potatoes
Yams and sweet potatoes are often confused because they have similar characteristics and are both used in similar culinary ways. However, they are botanically distinct and come from different plant families. Here are some key differences between yams and sweet potatoes:
- Botanical Differences:
- Yams belong to the Dioscoreaceae family, while sweet potatoes belong to the Convolvulaceae family. They are not closely related in botanical terms.
- Yams are typically larger and have rough, scaly, and dark brown to light pink skin with white, purple, or reddish flesh, depending on the variety.
- Sweet potatoes usually have smooth, thinner skin that can range in color from beige to orange, purple, or even red. The flesh of sweet potatoes also varies in color, with common types being orange, white, and purple.
- Geographic Differences:
- Yams are more commonly grown and consumed in Africa, Asia, and the Caribbean.
- Sweet potatoes are widely grown and popular in the United States, particularly in the southern states.
- Flavor and Texture:
- Yams tend to have a starchy, dry, and less sweet taste compared to sweet potatoes.
- Sweet potatoes have a sweeter taste and a smoother, creamier texture when cooked.
- Nutritional Differences:
- Sweet potatoes are a good source of vitamins A and C, dietary fiber, and various minerals.
- Yams are lower in vitamins A and C but are a good source of dietary fiber and certain minerals.
***In some parts of the world, the term “yam” is used interchangeably with “sweet potato,” which can contribute to confusion. It’s essential to check the labeling or ask for clarification when purchasing them, especially in regions where both terms are used for sweet potatoes. In the United States, for instance, the orange-fleshed sweet potatoes are often labeled as “yams,” even though they are not true yams.
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 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
Roasted Sweet Potatoes with Miso
- 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
These Japanese-inspired, 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
- 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
This recipe is so delicious that I make it for myself for lunch and dinner and even ate a leftover half for breakfast!! It is such an amazing combination of sweet and savory. I’m addicted to it!
So happy to hear this Donna!
The balance of sweet and salty/umami was perfect with these! They were amazing cold or warm, I paired them with sweet chili pork lettuce wraps. This will definitely go into my frequent rotation. Thanks!!
Glad to hear this Andee!
I made these twice in one week. They are so incredibly tasty. Easy enough to make during the week for just my husband and me; and then on the weekend for friends who wanted seconds 🙂 I can see these will be a frequent dish at our house!
Happy you are enjoying!
These sweet potatoes are absolutely delicious. Can’t wait to have them again.
Thank you
Krisztina
So glad you enjoyed!
Ok, this was THE BOMB! I made it along with the Miso salmon and it was mwah, chefs kiss! Such good flavor and so easy to make!
Thank you Sylvia!
Thanks Janaya, so happy you enjoyed!
I loved how the potatoes came out. The sauce was good except I used butter and it seemed excessively buttery/oily. That’s me. Hubby loved the dish.
Glad you enjoyed…
What a delicious side dish! The miso topping must be great on lots of other veggies, too! I served it with your Maple Mustard Dressing on pork tenderloins, with Simple Sauteed Greens (I added slices of Granny Smith apples to the greens). A wonderful dinner of your recipes! Thank you!
Sounds lovely Janet!
Hi Sylvia! My husband and I are absolutely obsessed with these sweet potatoes—we’ve been making them with dinner almost every night!—and I thought I’d submit a request for more variations on this recipe! It seems like there would be tons of delicious ways to top sweet potatoes roasted like this, and if you have other ideas, I’d love to hear them, especially if they could be made to fit with various other cuisines. Thanks so much for the amazing recipe! We can’t get enough of this dish!
I’m so glad you are enjoying them kate! I will put some more ideas out sooon!
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.
Thanks Tamar!
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.
Thanks Whitney!
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.
Oh perfect!
Beautiful
Really satisfying with loads of flavor. Cravable. A little elegant.