Miso-Tahini Roasted Sweet Potatoes

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 drafted and published.

Sweet potatoes roasted with a savory-sweet miso-tahini glaze for deep umami flavor. This Japanese vegetarian recipe (vegan, gluten-free), ready in about 40 minutes, pairs sweet potatoes, white miso paste, and tahini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, 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: 15 min Cook: 25 min Serves 2 Japanese cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

  1. Step 1: Preheat oven to 400°F. Peel and cut 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1/2 tsp sesame oil on a baking sheet; roast for 20 minutes until edges begin to brown.
  2. Step 2: In a small bowl, whisk 1 tbsp white miso paste, 1 tbsp tahini, 1 tsp maple syrup, and 1/4 tsp black pepper until smooth.
  3. Step 3: After 20 minutes, remove potatoes from oven and brush generously with miso-tahini mixture. Return to oven and roast for 5 more minutes until caramelized and sticky on the edges.

Related recipes