Roasted Miso Sweet Potatoes

4.80 from 5 votes

Roasted Miso Sweet Potatoes

Sweet, salt, tangy, these miso sweet potatoes are delish! I love these as a side dish, but I also often eat them as the main course because they are so yummy.

My Notes:

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Prep Time10

Cook Time30

Total Time40

Meal Type: Dinner, Sides, Snacks

Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free

Tool: Air Fryer, Oven

Ingredient: Almonds, Potatoes, Sweet Potatoes

Servings: 4

Ingredients

For the potatoes:

1 1/2 lb(s) sweet potatoes
1 tablespoon(s) olive oil
1/2 teaspoon salt

For the sauce:

2 tablespoon(s) white miso paste
1 tablespoon(s) tahini
1 tablespoon(s) rice vinegar
1 tablespoon(s) maple syrup
2 teaspoon(s) sriracha (optional)

For garnish:

1 handful(s) fresh cilantro chopped
2 tablespoon(s) almonds chopped (sub sunflower seeds or omit for nut-free)

US Customary - Metric

Instructions

OVEN: Preheat oven to 425F (220C).
AIR-FRYER: Preheat your air-fryer to 400°F (200C).
Wash the potatoes and cut them into wedges.
OVEN: Place them on a baking tray and drizzle with olive oil and season with salt. Toss to evenly coat. Bake for 30 minutes or fork-tender and lightly browned on the edges.
AIR-FRYER: Add the potato wedges to a bowl, and drizzle with olive oil and season with salt. Toss to evenly coat. Add the potatoes to the air-fryer and fry for 20 - 25 minutes, stopping to shake halfway through, until fork-tender and lightly browned on the edges.
In the meantime, combine all the sauce ingredients in a small bowl.
Once potatoes are cooked, arrange them on a serving dish, drizzle with the sauce and top with chopped almonds and cilantro.

Notes

Oil-free: to make oil-free omit the oil and replace with vegetable broth or white wine.

Soy-Free: To keep this recipe soy-free, swap out the miso for chickpea miso!

Nutrition

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