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Roasted Japanese sweet potatoes with miso tahini dressing, furikake, and fresh herbs.
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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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: Japanese
Keyword: how to cook japanese sweet potatoes, japanese sweet potatoes, recipe for japanese sweet potatoes, roasted japanese sweet potatoes, roasted sweet potatoes
Servings: 4
Calories: 301kcal

Equipment

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.
Top Tips
  • 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.
  • 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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