Miso-Glazed Roasted Sweet Potatoes with Chestnuts

By AislePrompt Editorial · ·

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Tender sweet potatoes and chestnuts roasted in a savory miso glaze, finished with fresh sage for a Japanese-inspired holiday side. This Japanese Thanksgiving recipe (gluten-free, vegan), ready in about 60 minutes, pairs Sweet potatoes, Chestnuts, and White miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 15 min Cook: 45 min Serves 6 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1.5 lbs peeled and diced sweet potatoes with 1 tbsp sesame oil and 1/2 tsp salt until evenly coated, then spread in a single layer on a parchment-lined baking sheet and roast for 20 minutes.
  2. Step 2: Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp sesame oil until smooth.
  3. Step 3: After 20 minutes, remove sweet potatoes from oven, add 1 cup peeled and halved chestnuts to the baking sheet, and drizzle with the miso glaze. Toss gently to coat, then return to oven and roast for 20-25 minutes until potatoes are tender and glaze is caramelized.
  4. Step 4: Remove from oven, sprinkle with 1/4 cup chopped fresh sage leaves, and let rest for 5 minutes before serving.

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