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Miso Butter Sweet Potatoes


3-4 medium sweet potatoes, peeled and cut into 1-inch cubes

1 bunch scallions, cut into 2-inch pieces

¼ cup white miso

3 tablespoons tamari or soy sauce

2 tablespoons rice or apple cider vinegar

3 teaspoons or more to taste of honey, warm if needed

¼ -½ teaspoon red pepper flakes

1 shallot, minced

1-inch piece of fresh ginger, minced or ¼ teaspoon ground ginger

4 tablespoons butter

Sesame seeds, garnish (optional)


  1. Preheat the oven to 425°F. Prepare sheet pan by lining with foil.
  2. Combine miso, tamari, rice vinegar, honey, red pepper flakes, shallot, ginger, and melted butter in a small bowl
  3. Arrange sweet potatoes in the sheet pan. Pour miso-butter sauce over sweet potatoes; toss to coat. Reserve some of the sauce.
  4. Roast sweet potatoes until tender when pierced with a fork, about 25-35 minutes, tossing the sweet potatoes every 10-15 minutes to prevent them from burning and to get an even cook and caramelization.
  5. Pour remaining sauce over sweet potatoes once done and garnish with sesame seeds and scallions. Enjoy!