Miso-Glazed Roasted Sweet Potatoes with Chestnuts

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 developed and reviewed.

Tender sweet potatoes and chestnuts roasted in a savory miso glaze, finished with fresh sage for a Japanese-inspired holiday side. This Japanese-inspired Thanksgiving recipe (gluten-free, vegan), ready in about 60 minutes, pairs Sweet potatoes, Chestnuts, 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 "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: 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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