Roasted Sweet Potato Recipe Recipe
This roasted sweet potato recipe is delicious! Made with miso butter, ginger, and scallions, it can be made vegan, using olive oil or coconut oil. A simple, delicious side dish that is easy to make and full of amazing flavor!
How to Make the Best Roasted Sweet Potato Recipe
Few side dishes deliver as much flavor and visual appeal as these miso-glazed roasted sweet potatoes. The natural sweetness of the yams pairs beautifully with the umami-rich miso butter, while the ginger and shallots add layers of aromatic complexity that elevate this humble root vegetable into something truly special.
The technique here is straightforward but yields impressive results. Roasting the sweet potatoes cut-side down allows them to steam in their own moisture while the skin crisps up nicely. The real magic happens with the miso butter—those crispy bits of shallot, ginger, and caramelized miso create little pockets of intense flavor that soak into the tender flesh.
Whether you’re looking for a satisfying vegan main course or an elegant side dish for your next dinner party, this recipe delivers. The dish comes together in under an hour and can easily be scaled up for a crowd. Don’t skip the finishing salt and scallions—they add the perfect textural contrast and freshness to balance all that rich, savory goodness.
Roasted Sweet Potato Recipe
This roasted sweet potato recipe is delicious! Made with miso butter, ginger, and scallions, it can be made vegan, using olive oil or coconut oil. A simple, delicious side dish that is easy to make and full of amazing flavor!
Ingredients
Sweet Potatoes
Miso Butter
Garnish
Instructions
Roast the Sweet Potatoes
- Preheat oven to 425°F.
- 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 may need longer if very large). When tender, flip over and broil if they need more caramelization. Adding a little color or char around the edges is good here.
Make the Miso Butter
- While the potatoes 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 and cook 2-3 more minutes. Add the miso and using a fork, mash it into the mixture, breaking it up as much as possible. It won't get creamy—just mash the miso as best you can into the tiniest little bits and let these bits get slightly crispy, sautéing 2 minutes or so. Turn heat off.
Assemble and Serve
- 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 (smoked Maldon Salt works great here) and top with chopped scallions.
- Enjoy as a side dish or as a vegan main along with a salad.
Notes
- This recipe works great with butter for a rich flavor, or use olive oil or coconut oil for a vegan version.
- Try pairing with Teriyaki Salmon and Bok Choy or Miso Baked Tofu for a complete meal.
