Miso-Glazed Sweet Potatoes with Toasted Sesame and Scallions

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 drafted and published.

Roasted sweet potatoes brushed with a savory miso glaze, garnished with toasted sesame seeds and fresh scallions for a Japanese-inspired side dish. This Japanese Thanksgiving recipe (gluten free), ready in about 40 minutes, pairs sweet potatoes, white miso paste, and mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 30 min Serves 4 Japanese cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 large (about 2 lbs) sweet potatoes, peeled and cut into 1/2-inch slices
3 tbsp white miso paste
2 tbsp mirin
1 tbsp soy sauce
1 tbsp sesame oil
2 tbsp toasted sesame seeds
3 scallions, thinly sliced
1 tbsp vegetable oil
1/4 tsp black pepper

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

Step 1: Preheat oven to 425°F. Toss 2 lbs peeled and sliced sweet potatoes in 1 tbsp vegetable oil and 1/4 tsp black pepper, spreading evenly on a baking sheet.
Step 2: Roast sweet potatoes for 25 minutes, flipping halfway, until tender and golden at the edges.
Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, and 1 tbsp sesame oil until smooth.
Step 4: Brush the miso glaze generously over each sweet potato slice and return to oven for 5 more minutes until glaze is bubbling and caramelized.
Step 5: Remove from oven and sprinkle 2 tbsp toasted sesame seeds and 3 thinly sliced scallions on top before serving.