Miso-Glazed Sweet Potato Cubes with Sesame

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 and umami-rich roasted sweet potatoes with a glossy miso glaze, finished with toasted sesame seeds. This Japanese-inspired quick recipe (vegan, gluten free), ready in about 35 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 165 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 165 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups cubed sweet potatoes with 1 tsp sesame oil until lightly coated.
  2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp maple syrup until smooth.
  3. Step 3: Pour miso mixture over sweet potatoes, stirring until every piece is evenly glazed. Spread in a single layer on a baking sheet.
  4. Step 4: Roast for 25 minutes, stirring once halfway, until edges are caramelized and tender. Sprinkle with 1 tsp toasted sesame seeds before serving.

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