Miso-Glazed Sweet Potato and Kale Sheet Pan

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Sweet potatoes and kale roasted with a savory-sweet miso glaze for a caramelized, umami-rich side or main. This Japanese-American-inspired vegetarian recipe (gluten-free), ready in about 42 minutes, pairs sweet potatoes, kale, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 lb, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 bunch, stems removed and chopped kale
• 3 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 1/4 tsp salt

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 lb diced sweet potatoes with 1 tsp sesame oil and 1/4 tsp salt on a sheet pan.
2. Step 2: Roast for 15 minutes, then remove and add 1 bunch chopped kale to the pan, tossing to coat.
3. Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tsp sesame oil until smooth.
4. Step 4: Pour miso mixture over roasted sweet potatoes and kale, tossing until evenly coated.
5. Step 5: Return to oven and roast for 12-15 minutes until sweet potatoes are tender and kale is crisp-edged.
6. Step 6: Sprinkle with 1 tbsp toasted sesame seeds and serve immediately.