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.
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.
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
Used this recipe as a base and what I made turned out INCREDIBLE. Cut in quarters and used my cast iron to start. Also added onion, garlic, and ginger powders (brushed on w/ butter before adding to oven) to the skins of the potatoes and minced garlic to the pan with a combo of oil and butter. Followed everything else. Great recipe and will become regular in my house.
Perfect for when you feel like all the other ways of preparing potatoes just gets boring. This is somehow light and refreshing. Something I don’t normally associate with a potato dish.
So good. Perfect side.
Making this now. I don’t have miso? Can I use soy sauce instead?
Miso will give the BEST flavor here. Soy may be too salty? Miso has a nutty buttery flavor…
This was EXTREMELY delicious! We only had white sweet potatoes and it turned out great. Will be adding this to our list of favs!
What a special way to enjoy sweet potatoes! Very yummy, creative and special. This is the first recipe I tried from Feasting at Home, and I’ve been cooking your recipes ever since! Thanks Sylvia!
This was so delicious I have actually cooked 1 onion per 1.5 sweet potato. Yum!
I have used normal onion and I didn’t had scallions
I used the Japanese white sweet potatoes for Thanksgiving as a side. These potatoes are firmer and take a little longer to cook, but they were a hit! Easy, tasty, everyone loved them! Definitely make this again.
This recipe is so tasty that I was craving more and made this several times this week. I made three potatoes at a time and refrigerate them to eat for three days. They heat up quickly and are still just as flavorful. For one batch I could not find miso so I subbed a packet of dried miso soup mix and it was really good!
Love how you adapted! Glad you enjoyed!
This recipe is so delicious, as are all the recipes by Sylvia! i have made many recipes from this website and have found them all to be delicious. This one is no exception!
Great!!
Hello Sylvia, DH has put in a request for Kyoto Sweet Potatoes once a week. I made them yesterday, and used the Garnet Yams. Absolutely delicious.
I really look forward to your weekly newsletter, Sylvia. I am always inspired to try something new, and your Inspirational quotes just add to my day. Thank you.
Awwww thanks Vivien!
This looks very good, but I would like to point out that yams and sweet potatoes are not the same thing. Usually yams have a white flesh while sweet potatoes have that lovely orange going on. Additionally yams are drier and not as nutritious as sweet potatoes. I would definitely not use yams in this recipe.
Yes, yams with the rough-looking skin are drier. Sometimes red sweet potatoes are labeled as yams here in many grocery stores- these have smoother skins and this is what I use in the photos.
This sounds so awesome. Can’t wait to make the ginger miso shallot sauce. Yum!
Thanks Mary- I can’t wait for you to try it!!!
I have made this three times already for the last two weeks! I love it so much! I was looking for a recipe that will make me like sweet potatoes, and this was it. Thank you for sharing!
Looking to do something different for Thanksgiving this year…do you think you could mash the sweet potatoes once roasted and then still top with the shallot ginger miso butter (or maybe mix it in?), then finish with finishing salt and scallions and serve as mashed potatoes or a casserole?
It sounds pretty good to me! Try it!
I’m not a big sweet potaoe fan but I really enjoyed this. Left the shallots and ginger on a bit too long, but it gave us extra crispy bits! The touch of salt was a good finish. We served this with a marinated sesame-crusted tuna steaks and the pairing was very nice.
Really nice dish. Texture and flavor were perfect
Oh! My! Goodness! I had never made anything with miso before. Trying to eat more veg/vegan meals. I inadvertently burned the miso mix during the re-heating phase and it was DELICIOUS! Will definitely be making these on the reg!
Could you use this on Butternut Squash?
I think it would be delicious!
This was delicious! I usually prepare sweet potatoes very simply, roasted whole, steamed whole, or baked fries so this really elevated the flavor. I made it with the salmon and peas. Pure miso deliciousness!
It will!
This recipe was so easy to throw together! and super good flavor just served with some rice and had a nice vegan dinner. I don’t think i’ve tried one of your recipes that i dont like thank you!!
Thanks Bryan~!
Just need question answered. Making now but feel like I should add a little salt before baking, but it doesn’t mention that. Can you verify? Thanks,..
Hi, feel free to salt before baking, keeping in mind the Miso adds salt. 🙂
Will it be good using a regular potato as well? Or is the sweetness of the sweet potato important to the full taste
I think it would also taste good- different, but good!
Loved it!
Thanks so much, great to hear! 🙌
These were delicious!!
Great to hear Courtney!