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 developed and reviewed.

Sweet potatoes roasted with a savory-sweet miso-tahini glaze for deep umami flavor. This Japanese-inspired vegetarian recipe (vegan, gluten-free), ready in about 40 minutes, pairs sweet potatoes, white miso paste, 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 "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: 25 min Serves 2 Japanese cuisine 220 cal/serving
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Ingredients

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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.

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