Description

Savory and umami-packed roasted sweet potatoes glazed in rich miso butter. This comforting yet elevated side dish features a perfect blend of sweet, salty, and buttery flavors, topped with sesame seeds and scallions for added texture and depth.

Ingredients

4 medium sweet potatoes, halved lengthwise

2 tablespoons white miso paste

3 tablespoons unsalted butter, softened

1 tablespoon olive oil

1 tablespoon maple syrup

1 teaspoon rice vinegar

1/2 teaspoon garlic powder

Salt and pepper, to taste

1 tablespoon sesame seeds, for garnish

2 scallions, thinly sliced for garnish

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the sweet potato halves cut-side down on the baking sheet and drizzle with olive oil.
Roast for 30–35 minutes until fork-tender and caramelized.
While the potatoes roast, mix the miso paste, softened butter, maple syrup, rice vinegar, garlic powder, salt, and pepper in a bowl until smooth.
Once roasted, flip the potatoes cut-side up and spread the miso butter mixture over the warm surface.
Garnish with sesame seeds and sliced scallions before serving.

Notes

Swap butter with vegan butter or coconut oil for a vegan version.

Add chili flakes or sriracha to the miso butter for a spicy kick.

Top with crushed toasted nuts for added crunch.

Try using red or yellow miso for different flavor profiles.

Pairs well with baked tofu or a soft-boiled egg for a complete meal.

Store leftovers in the fridge for up to 3 days; reheat in the oven at 350°F (175°C) for best texture.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: Fusion

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 6g
Sodium: 270mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 2g
Cholesterol: 15mg