Miso-Glazed Roasted Sweet Potatoes with Walnuts

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.

Caramelized sweet potatoes coated in savory-sweet miso glaze, topped with toasted walnuts for crunch. 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 320 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: 15 min Cook: 25 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and cut 2 lbs sweet potatoes into 3/4-inch cubes, then toss with 1 tbsp sesame oil and salt in a single layer on a baking sheet.
  2. Step 2: Roast for 20 minutes, stirring once, until potatoes are tender and slightly caramelized around the edges.
  3. Step 3: While potatoes roast, whisk together 3 tbsp white miso paste, 2 tbsp maple syrup, and 1 tbsp water until smooth.
  4. Step 4: Drizzle miso glaze evenly over roasted potatoes, then return to oven for 5 more minutes until glossy and sticky.
  5. Step 5: Remove from oven and immediately sprinkle with 1/2 cup toasted walnuts and 1 tsp sesame seeds. Let rest 5 minutes before serving to allow glaze to set.

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