Miso-Infused Roasted Sweet Potatoes
Sweet potatoes roasted with white miso paste, maple syrup, and smoked paprika until caramelized. This Japanese-inspired vegetarian recipe (gluten-free, vegan), ready in about 50 minutes, pairs sweet potatoes, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 195 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.
Ingredients
- 2 lbs, peeled and cut into 3/4-inch cubes sweet potatoes
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1/2 tsp smoked paprika
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1/4 tsp salt
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). Toss sweet potato cubes with sesame oil, salt, and smoked paprika until evenly coated.
- Step 2: Spread potatoes in a single layer on a parchment-lined baking sheet.
- Step 3: Roast for 20 minutes, then flip cubes and drizzle with miso paste mixed with maple syrup.
- Step 4: Return to oven and roast for 15-18 more minutes until edges are caramelized and tender when pierced with a fork.
- Step 5: Sprinkle with toasted sesame seeds and serve warm.
