Roasted Japanese Sweet Potatoes are an umami-packed side for any dish! They're crispy on the outside, creamy on the inside, and are drizzled with a savory miso tahini dressing. It takes just a few steps to prepare this gourmet flare-friendly side.
These roasted Murasaki sweet potatoes are our go to when Alec's stomach is sensitive but we still want flavor. The roasted sweet potatoes are already delicious on their own, but the miso tahini sauce adds a unique twist. Just prep the potatoes, make the sauce while the potatoes bake, then combine and enjoy!
Looking for other yummy potato sides? Try our dairy-free mashed potatoes or sweet potato slices.
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Why You'll Love These Japanese Sweet Potatoes
- Taste - These potatoes are uniquely sweet and savory.
- Texture - The sweet potatoes are tender and the sauce is creamy.
- Time - It takes about 10 minutes to slice and season the potatoes then about 30 minutes to bake them. While the potatoes bake, it takes a few minutes to make the sauce.
Key Ingredients
- Japanese sweet potatoes - Japanese sweet potatoes are earthy with a light sweetness.
- Smoked paprika - Smoked paprika adds a little smoky spice.
- Garlic powder - Garlic powder adds a light aroma.
- Furikake - Furikake provides an umami garnish.
- Fresh herbs of choice - Add your favorite chopped herbs. Depending on our mood, we love a combination of dill, flat leaf parsley, mint, garlic chives, or shiso.
- Miso Tahini Dressing - Miso Tahini Dressing is a combination of umami and earthy flavors. It tastes delicious with the lightly sweet Japanese sweet potatoes.
See recipe card for quantities.
Substitutions/Variations
- Parmesan - Sprinkle parmesan for a nutty sharpness.
- No miso tahini Dressing - This recipe will still be tasty without the miso tahini dressing. If you omit the miso tahini dressing, try it with a dipping sauce like Chipotle Mayo Sauce or Spicy Kewpie Mayo.
How to Make These Sweet Potatoes
- Heat oven - Heat oven to 400°F with the rack in the middle position.
- Prepare sweet potatoes - Peel sweet potatoes if desired and cut into 1-2-inch cubes or slice into ¼-inch to ½-inch rounds. Place in a mixing bowl and add the other ingredients. Then mix until all of the Japanese sweet potato pieces are coated. (Photo 1 and 2)
- Bake sweet potatoes - Transfer the potatoes to a parchment paper lined baking sheet and arrange in a single layer leaving some space between each potato. Then bake on the middle rack for 30-40 minutes, or until the potatoes are tender, flipping over halfway through. (Photo 3 and 4)
- Miso Tahini Sauce - While the potatoes bake, make the miso tahini sauce. Add white miso paste, tahini, maple syrup, rice vinegar, olive oil, minced garlic, and hot water to a mixing bowl. Then stir until smooth. If the mixture is too thick, add more hot water until it reaches your desired consistency. (Photo 5 and 6)
- Assemble - Arrange the potatoes on a serving platter and drizzle with the miso tahini sauce. Then sprinkle the potatoes with furikake and fresh herbs. (Photo 7 and 8)
Pro tip - Leave space between the potatoes so the air funnels through and they cook evenly.
Cooking Tips
- Season per our recipe or based on your own preference. These sweet potatoes are so flavorful that even a simple salt and pepper will taste good.
- Be careful to not overcook the potatoes or they can dry out.
- Cut the sweet potatoes into even slices or cubes so they cook evenly.
Recipe FAQs
Do I need to peel the potatoes before roasting?
No, you can leave the peel on if you like the flavor and texture.
What's the difference between Japanese sweet potatoes and regular sweet potatoes?
Japanese sweet potatoes are a little lighter, fluffier, and more flavorful than regular sweet potatoes.
Where can I buy Japanese sweet potatoes?
You can often find them at Trader Joe's, Whole Foods, and Japanese markets. They are also known as Murasaki potatoes.
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Roasted Sweet Potatoes with Miso Tahini Dressing
Roasted Japanese Sweet Potatoes are an umami-packed side for any dish! They're crispy on the outside, creamy on the inside, and are drizzled with a savory miso tahini dressing. It takes just a few steps to prepare this gourmet flare-friendly side.
Servings: 4
Calories: 301kcal
Ingredients
Japanese Sweet Potatoes
- 2 lb Japanese sweet potatoes peeled, if desired, and cut into 1-2-inch cubes or ¼-inch to ½-inch rounds
- 1-2 tablespoon avocado oil or olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt or sea salt or to taste
- 1 teaspoon black pepper or to taste
- 1 tablespoon furikake or to taste
- 1 tablespoon fresh herbs of choice, chopped dill, flat leaf parsley, mint, garlic chives, shiso
Miso Tahini Sauce
- 2 teaspoon white miso paste
- 2 tablespoon tahini
- 2 teaspoon maple syrup or date syrup or to taste
- 1 teaspoon rice vinegar
- 2 teaspoon olive oil
- 1 garlic clove minced
- 1 tablespoon hot water plus more to taste
Instructions
- Heat oven - Heat oven to 400°F with the rack in the middle position.
- Prepare sweet potatoes - Peel sweet potatoes if desired and cut into 1-2-inch cubes or slice into ¼-inch to ½-inch rounds. Place in a mixing bowl and add the olive oil, paprika, garlic powder, salt, and pepper. Mix until all of the Japanese sweet potato pieces are coated.2 lb Japanese sweet potatoes, 1-2 tablespoon avocado oil or olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt or sea salt, 1 teaspoon black pepper
- Bake sweet potatoes - Transfer the potatoes to a parchment paper lined baking sheet and arrange in a single layer leaving some space between each potato. Bake on the middle rack for 30-40 minutes, or until the potatoes are tender, flipping over halfway through.
- Miso Tahini Sauce - While the potatoes bake, make the miso tahini sauce. Add white miso paste, tahini, maple syrup, rice vinegar, olive oil, minced garlic, and hot water to a mixing bowl. Stir until smooth. If the mixture is too thick, add more hot water until it reaches your desired consistency.2 teaspoon white miso paste, 2 tablespoon tahini, 2 teaspoon maple syrup or date syrup, 1 teaspoon rice vinegar, 2 teaspoon olive oil, 1 garlic clove, 1 tablespoon hot water
- Assemble - Arrange the potatoes on a serving platter and drizzle with the miso tahini sauce. Sprinkle the potatoes with furikake and fresh herbs.1 tablespoon furikake, 1 tablespoon fresh herbs of choice, chopped
Notes
Storage
- Refrigerate leftover roasted sweet potatoes in an air-tight container in the refrigerator for up to 4 days. Reheat leftover slices in the oven at 300°F until warm.
- Cut the sweet potatoes into even slices or cubes so they cook evenly.
- Season per our recipe or based on your preference. These sweet potatoes are so flavorful that even a pinch of salt and pepper will taste good.
- Leave space between the potatoes so the air funnels through and they cook evenly.
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Be careful to not overcook the potatoes or they will dry out.
Nutrition
Calories: 301kcal | Carbohydrates: 50g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 248mg | Potassium: 835mg | Fiber: 8g | Sugar: 10g | Vitamin A: 32432IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg
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