Miso-Glazed Maple Sweet Potatoes

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Sweet potatoes roasted until caramelized with a savory-sweet miso-maple glaze, topped with toasted sesame seeds for nutty depth. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 37 minutes, pairs sweet potatoes, white miso paste, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 2, 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.

Ingredients

• 2 medium, peeled and cubed 3/4 inch sweet potatoes
• 2 tbsp white miso paste
• 1 tbsp pure maple syrup
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1 tsp toasted sesame seeds
• 1/4 tsp sea salt

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1/2 tsp sesame oil and 1/4 tsp salt until evenly coated.
2. Step 2: Spread sweet potatoes in a single layer on a parchment-lined baking sheet. Roast for 20 minutes until edges begin to brown and potatoes are tender when pierced.
3. Step 3: While potatoes roast, whisk miso paste, maple syrup, rice vinegar, and 1 tsp water in a small bowl until smooth. Stir in remaining 1/2 tsp sesame oil.
4. Step 4: Remove potatoes from oven and brush generously with miso glaze. Return to oven for 5-7 minutes until glaze is bubbling and sticky, then sprinkle with toasted sesame seeds.