Miso-Glazed Sweet Potato Bites with Sesame Seeds
Crispy roasted sweet potato cubes coated in a umami-rich miso glaze, finished with a nutty sesame seed crunch. This Japanese-inspired vegetarian recipe (vegan, gluten-free), ready in about 45 minutes, pairs sweet potatoes, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 medium sweet potatoes
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp sesame seeds
- 1 tbsp olive oil
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F (220°C). Peel and cut sweet potatoes into 3/4-inch cubes. Toss with 1 tbsp olive oil and spread in a single layer on a parchment-lined baking sheet.
- Step 2: Roast for 15 minutes, then flip cubes and roast for 10 more minutes until golden and tender when pierced with a fork.
- Step 3: While potatoes roast, whisk miso paste, rice vinegar, and toasted sesame oil in a small bowl until smooth.
- Step 4: Remove potatoes from oven and brush generously with miso glaze. Return to oven for 5 minutes to set the glaze.
- Step 5: Sprinkle with sesame seeds and serve immediately while warm.
