Miso-Glazed Sweet Potato and Kale Hash

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.

Savory-sweet hash featuring roasted sweet potatoes, wilted kale, and a rich miso-tamari glaze for a satisfying vegetarian meal. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 35 minutes, pairs sweet potatoes, kale, sesame oil 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: 10 min Cook: 25 min Serves 4 Japanese cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Toss 16 oz diced sweet potatoes with 1 tbsp sesame oil and roast for 25 minutes until tender and golden at the edges.
  2. Step 2: While potatoes roast, whisk together 2 tbsp white miso paste, 1 tbsp tamari, 1 tsp maple syrup, 1 minced garlic clove, and 1/2 tsp grated ginger in a small bowl until smooth.
  3. Step 3: Heat a large skillet over medium heat. Add 4 oz chopped kale and cook for 2 minutes until wilted and bright green.
  4. Step 4: Add the roasted sweet potatoes to the skillet with the kale, then pour in the miso glaze mixture. Toss gently to coat all ingredients evenly and cook for 3 more minutes until heated through and glaze thickens slightly.
  5. Step 5: Transfer to a plate, sprinkle with 1 tsp sesame seeds, and serve immediately while hot.

Related recipes