Miso-Glazed Maple Roasted Sweet Potatoes with Sage

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet potatoes caramelized in a savory-sweet miso-maple glaze, finished with crispy sage leaves for a perfect side dish. This Japanese-inspired vegetarian recipe (vegan, gluten-free), ready in about 42 minutes, pairs sweet potatoes, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 32 min Serves 6 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and cut sweet potatoes into 3/4-inch cubes, then toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/2 tsp black pepper on a baking sheet.
  2. Step 2: Roast for 20 minutes until edges are slightly charred and tender when pierced with a fork.
  3. Step 3: While potatoes roast, whisk miso paste, maple syrup, and 1 tbsp water in a small bowl until smooth.
  4. Step 4: Remove potatoes from oven, pour miso glaze evenly over them, and toss to coat.
  5. Step 5: Return to oven for 10-12 minutes until glaze is bubbling and deeply caramelized.
  6. Step 6: Heat 1 tsp olive oil in a small skillet over medium heat. Add sage leaves and fry for 1-2 minutes until crisp and golden, then sprinkle over potatoes before serving.

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