Miso-Glazed Roasted Sweet Potatoes

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 glaze, topped with sesame seeds for nutty depth. This Japanese-inspired vegetarian recipe (gluten-free, vegan), ready in about 35 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 4, 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: 25 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Peel and cut 1 lb sweet potatoes into 1/2-inch cubes, then toss with 1/2 tsp sesame oil in a bowl until evenly coated.
  2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp maple syrup, and 1 tsp rice vinegar until smooth and pourable.
  3. Step 3: Spread sweet potatoes in a single layer on a parchment-lined baking sheet. Brush generously with the miso glaze mixture, ensuring each piece is coated.
  4. Step 4: Roast for 25 minutes, flipping halfway through, until edges are caramelized and tender when pierced with a fork.
  5. Step 5: Remove from oven, sprinkle with 1 tsp sesame seeds, and let rest for 5 minutes before serving to set the glaze.

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