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The sweet, salty, and warming flavors of these honey miso roasted sweet potatoes are incredibly addicting—and they come with health benefits!

Overhead shot of hand holding up plate of honey miso roasted sweet potatoes garnished with scallions.

Sweet potatoes just got a glow up.

Honey and miso. The sweetest, and the saltiest. Together, these two ingredients are some kind of magic and these roasted sweet potatoes are delicious proof. I’ve been making sweet potatoes the same way for far too long. Time to shake things up!

What is miso?

Miso is an incredibly flavorful paste made up of fermented soybeans, salt, and kōji, which is a type of (obviously edible) fungus. Sometimes rice, seaweed, or barley are included. It’s used to bring umami to sauces, meats, vegetables, and of course, soups. You’ve probably heard of miso soup, which is a fantastic way to enjoy the stuff. I’ll also add that it’s fantastic when swirled into a Ramen broth. Aside from being super flavorful, miso has some pretty great health benefits! It’s high in protein and rich in vitamins and minerals. Pair it with wholesome sweet potatoes, and you’ve got yourself quite a healthful side.

Different types of miso.

In this recipe, I’ve used white miso, also known as shiro miso. When you’re shopping for miso, however, you’ll likely come across a few different kinds. There are three main types you’ll find in grocery stores.

White/shiro miso is a sweeter, milder miso.

Red/aka miso is the most pungent since it’s fermented the longest.

Yellow/shinshu miso falls in the middle. It’s got a little more oomph than the white, but less funk than the red.

You can use any of these three miso pastes in this recipe, just be aware that there will be a bit of a difference in flavor when straying from the mellow white/shiro paste.

How to make Honey Miso Roasted Sweet Potatoes.

I used baby sweet potatoes in this recipe, but you can use regular sweet potatoes. The aforementioned can simply be sliced in half, but if you’re using big sweet potatoes, slice them into 1/4 to 1/2-inch thick rounds or cube them.

Here’s what you’ll need:

Baby sweet potatoes or regular sweet potatoes
Olive oil
White/shiru miso paste
Pure/raw honey
Rice vinegar
Soy sauce
Sesame seeds
Scallions
Sesame oil

Here’s what you’ll do:

Preheat the oven to 400º F.
If you’re using baby sweet potatoes, cut them in half lengthwise. If you’re using regular sweet potatoes, cube them into bite-size pieces or slice them into 1/4 to 1/2-inch thick rounds.
Place the sweet potatoes into a large mixing bowl; set aside.
In another bowl, whisk together the olive oil, miso paste, honey, rice vinegar, and soy sauce. Drizzle over the sweet potatoes, sprinkle with sesame seeds, and toss until coated.
Place a sheet of tin foil over a baking sheet (optional, but less mess!) and transfer the sweet potatoes to the baking sheet.
Roast in the oven for 25-30 minutes or until fork tender.
Drizzle with a bit of sesame oil, garnish with sliced scallions, and serve. (You could also slather on some homemade teriyaki sauce for a little extra somethin’.)

What can you serve these with?

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Honey Miso Roasted Sweet Potatoes