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.

Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions - an easy vegan side that is healthy and full of amazing flavor! #sweetpotatoes #yams #veganside #miso#roastedsweetpotatoes #vegan #cleaneating #plantbased #veganside Living in alignment with the truth of impermanence opens a secret passageway to joy. John Brehm

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.

Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions - an easy vegan side that is healthy and full of amazing flavor! #sweetpotatoes #yams #veganside #miso#roastedsweetpotatoes #vegan #cleaneating #plantbased #veganside

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.

Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions - an easy vegan side that is healthy and full of amazing flavor! #sweetpotatoes #yams #veganside #miso#roastedsweetpotatoes #vegan #cleaneating #plantbased #veganside

Spoon the Miso Butter sauce over the roasted sweet potatoes.

Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions - an easy vegan side that is healthy and full of amazing flavor! #sweetpotatoes #yams #veganside #miso#roastedsweetpotatoes #vegan #cleaneating #plantbased #veganside

Add the scallions or chives.

Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions - an easy vegan side that is healthy and full of amazing flavor! #sweetpotatoes #yams #miso#roastedsweetpotatoes #vegan #cleaneating #plantbased #veganside

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

Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions - an easy vegan side that is healthy and full of amazing flavor! #sweetpotatoes #yams #veganside #miso#roastedsweetpotatoes #vegan #cleaneating #plantbased #veganside

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!


More Sweet potato recipes you may enjoy!

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Roasted Sweet Potatoes with Miso, Ginger and Scallions - an easy vegan side that is healthy and full of amazing flavor! #sweetpotatoes #yams #veganside #miso#roastedsweetpotatoes #vegan #cleaneating #plantbased #veganside

Roasted Sweet Potatoes with Miso

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 59 reviews
  • Author: Sylvia Fountaine
  • 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


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!


Units Scale
  • 23 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 


Leftovers will keep up to 4 days in the fridge!


  • 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

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  1. Loved these! Wasn’t sure how much hubby and I would like them, but figured we’d give it a try. Ended up eating more than I’d planned because they were so good. Love the savory topping paired with the sweet potato.

  2. Oh my gosh, we just made this tonight with two other dishes (the baked tofu and the asian slaw, both of which I’m about to go review, too)! This just shot up to be one of our favorite meals! Thank you so much for such delicious recipes!

  3. We tried these last night as we happened to have some sweet potatoes. The only alteration is that I used red miso (it’s what I had on hand). I used the ghee option in my preparation. They were delicious, and paired well with our barbecued chicken. A happy accident is that i left them in the oven a touch longer than i would have and they really carmelized. Soooo good!! Thank you for a fabulous recipe!

  4. This popped up in my FB memories. I’d made them a year ago and I just love them. Funny thing, I’ve got a couple sweets sitting on the counter and was contemplating what to do with them. Now I know!

    1. Made this to go with a coconut chicken dish. I am always trying to make my husband a believer in sweet potatoes, so I tried this. I know I should always try a recipe as written, but with the sweetness of the potatoes I try to balance that so I added about a tablespoon of lime juice, some chili paste from a local restaurant, and I added some steamed snow peas for a burst of color and to get more veggies into our dinner without making a separate dish. There was plenty of sauce for this. I thought it was amazing! I did not make a believer out of my husband, but hey, more for me! (And I will keep trying!)

  5. We made these yummy dish today for our Thanksgiving celebration on Vashon Island. Your sweet potatoes were a hit even with kids, everyone loved it 😋

  6. These sweet potatoes were incredible. Made this with the teriyaki salmon and baby bok choy recipe. Very flavorful and a huge hit with my guests. Will definitely be making this again!

  7. 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.

  8. 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!

  9. 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.

  10. 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.

  11. Wow! This is awesome! So nice to do something other than butter and brown sugar to a sweet potato. Amazing recipe! Thank you!!!

  12. 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!

  13. 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.

  14. 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.

  15. 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!

  16. 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!!


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