Miso-Glazed Roasted Sweet Potatoes with Sesame and Scallions

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Sweet potatoes roasted in a savory-sweet miso glaze, finished with toasted sesame seeds and fresh scallions for a simple vegetarian side. This Japanese-inspired vegetarian recipe (vegan, gluten-free), ready in about 40 minutes, pairs sweet potatoes, rice vinegar, 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 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.

Ingredients

• 2 large, peeled and cut into 1-inch cubes sweet potatoes
• 2 tbsp rice vinegar
• 1 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 2, sliced green onions

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. In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp white miso paste, 1 tbsp honey, and 1 tbsp sesame oil until smooth.
2. Step 2: Place 2 peeled and cubed sweet potatoes (1-inch cubes) in a large bowl. Pour miso mixture over and toss until evenly coated.
3. Step 3: Spread sweet potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway through, until edges are golden and crispy.
4. Step 4: Transfer to a serving dish and sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.