Miso-Maple Roasted Sweet Potatoes with Thyme

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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.

Sweet potatoes caramelized with miso and maple syrup, roasted until tender with fragrant thyme for a savory-sweet side dish. This Japanese-American-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs sweet potatoes, maple syrup, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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: 15 min Cook: 30 min Serves 6 Japanese-American cuisine 180 cal/serving

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Ingredients

2 lbs, peeled and cubed into 1-inch pieces sweet potatoes
2 tbsp maple syrup
1 tbsp white miso paste
2 tbsp olive oil
1 tsp, finely chopped fresh thyme
1/2 tsp salt

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Instructions

Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs cubed sweet potatoes with 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp miso paste, 1/2 tsp salt, and 1 tsp chopped thyme in a large bowl until evenly coated.
Step 2: Spread potatoes in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until edges are golden brown and tender when pierced with a fork.
Step 3: Check for doneness by piercing a potato piece with a knife—it should slide in easily without resistance. Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.