Miso-Glazed Sweet Potato Fries with Avocado Dip

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Crispy sweet potato fries coated in savory-sweet miso glaze, served with a cool avocado dip for a fun healthy twist. This japanese-inspired vegan (gluten-free, vegan) ready in about 45 minutes blends olive oil, white miso paste, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, peeled and cut into 1/2-inch sticks sweet potatoes
• 2 tbsp olive oil
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1 avocado
• 1 tbsp lime juice
• 1 tbsp, chopped cilantro
• 1 clove, minced garlic

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled sweet potatoes, cut into 1/2-inch sticks, with 2 tbsp olive oil, 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 1/4 tsp salt until evenly coated.
2. Step 2: Spread sweet potatoes in a single layer on a parchment-lined baking sheet and bake for 25-30 minutes, flipping once halfway, until golden and crisp.
3. Step 3: While fries bake, mash 1 avocado with 1 tbsp lime juice, 1 tbsp chopped cilantro, 1 minced garlic clove, and 1/4 tsp salt until smooth and creamy.