Miso-Glazed Sweet Potato and Kale Sheet Pan Dinner

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 developed and reviewed.

Sweet potatoes roasted until caramelized and glazed with savory miso, paired with tender kale for a nutrient-packed, one-pan meal. This Japanese-inspired sheet-pan recipe, ready in about 45 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 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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: 30 min Serves 2 Japanese cuisine 310 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top 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 Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Peel and cut sweet potatoes into 1/2-inch cubes; toss with 1 tsp sesame oil, 1/4 tsp salt, and spread in a single layer on a parchment-lined baking sheet.
  2. Step 2: Roast sweet potatoes for 20 minutes until edges are crisp and tender when pierced with a fork. While roasting, remove tough stems from kale and tear leaves into bite-sized pieces.
  3. Step 3: Whisk miso paste, maple syrup, rice vinegar, and 1 tsp water in a small bowl until smooth. After 20 minutes, remove sweet potatoes from oven, add kale to the baking sheet, and drizzle with miso glaze. Toss to coat evenly.
  4. Step 4: Return to oven and roast for 8-10 more minutes until kale is crisp at the edges and sweet potatoes are deeply caramelized. Sprinkle with toasted sesame seeds before serving.

Related recipes