Roasted Japanese Sweet Potatoes | Easy Miso Butter Vegan Side Dish
Roasted Japanese sweet potatoes get crisp edges and a custardy center, then are finished with a quick vegan miso butter for salty-sweet umami. It’s an easy, versatile side that pairs with bowls, greens, or salads.
Ingredients
Ingredients
- 2 pounds Japanese sweet potatoes (satsumaimo; purple skin, pale yellow flesh)
- 2 tablespoons neutral oil (avocado, grapeseed, or light olive oil)
- 1/2 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 2 tablespoons white or yellow miso paste
- 1 tablespoon melted vegan butter (or 1 tablespoon olive oil)
- 1 teaspoon maple syrup
- 1 teaspoon rice vinegar (or lemon juice)
- 1–2 teaspoons warm water, as needed to loosen
- 1/2 teaspoon toasted sesame oil
- Toasted sesame seeds, for topping
- Thinly sliced scallions or chives, for topping
- Shichimi togarashi or red pepper flakes (optional)
Instructions
Instructions
- Heat the oven to 425°F (220°C) and place a rack in the center.
- Scrub the potatoes well, pat dry, and leave the skins on.
- Slice the potatoes into 1-inch rounds or cut into 1-inch wedges.
- Toss the potatoes with the neutral oil, fine sea salt, and black pepper on a large sheet pan, using a second pan if crowded.
- Arrange the potatoes cut-side down with space between pieces.
- Roast for 30 to 35 minutes, flipping once around 20 minutes, until edges are caramelized and centers are tender when pierced.
- In a small bowl whisk together miso paste, melted vegan butter or olive oil, maple syrup, rice vinegar, and toasted sesame oil, then add warm water as needed until creamy and spoonable; adjust seasoning to taste.
- Transfer the hot potatoes to a platter and drizzle or brush with the miso butter so it absorbs.
- Top with toasted sesame seeds, sliced scallions or chives, and a pinch of togarashi or red pepper flakes if desired.
- Serve immediately while crisp on the edges and plush inside.
Notes
Store potatoes in an airtight container up to 4 days and the miso butter separately up to 1 week. Reheat potatoes in a 400°F oven for 8–10 minutes or air fry at 375°F for 5–7 minutes; avoid the microwave for crisp edges. Freeze roasted wedges up to 2 months and reheat at 425°F from frozen. For variations, add grated ginger, garlic with lime, or whisk in gochujang or tahini. Do not crowd the pan, cut pieces about 1 inch, dry potatoes after washing, and brush the sauce on after roasting.