Miso-Glazed Roasted Sweet Potatoes with Tahini Drizzle

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 with savory miso glaze and finished with a creamy tahini dressing for a vibrant vegetarian side. This Japanese-inspired vegetarian recipe (gluten-free, vegan), ready in about 40 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 210 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: 10 min Cook: 30 min Serves 6 Japanese cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and cut sweet potatoes into 1-inch cubes, then toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Roast for 25 minutes, flipping halfway, until golden brown and tender when pierced with a fork.
  3. Step 3: While potatoes roast, whisk miso paste, maple syrup, sesame oil, and 1 tsp water in a small bowl until smooth.
  4. Step 4: Remove potatoes from oven and brush generously with miso glaze. Return to oven for 5 minutes to caramelize.
  5. Step 5: Whisk tahini, 2 tbsp water, lime juice from 1/2 lime, and a pinch of salt until creamy. Drizzle over roasted potatoes and sprinkle with sesame seeds.

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