Miso Roasted Sweet Potatoes

Lazy Dinner Goals, Accomplished

Some nights, I want a full meal. Other nights, I want to roast a potato, call it dinner, and feel like I just accomplished something major.

These Miso Roasted Sweet Potatoes are my go-to when I want something that feels fancy-ish, hits the savory-sweet spot, but requires absolutely minimal effort.

This isn’t your average side dish—it’s a full-on flavor situation. Roasted until tender, then drizzled with a gingery, garlicky miso-orange glaze that’s thick, sticky, and completely addictive. It’s a sheet-pan dinner for the nights when you cannot, and yet, still want something cozy and nourishing that doesn’t involve cereal or a sad bag of salad.

And let’s be real—sweet potatoes are just one of those ingredients that make everything feel like comfort food. Whether you’re eating them solo, pairing them with a protein, or pretending it’s a full meal while standing over the sink (hi, it’s me), this dish has your back.

Why this Recipe Works

• Sweet meets savory: The combo of sweet potato + salty miso + citrus is balanced and irresistible.

• Pantry-friendly: No fancy ingredients needed—just a few staples and a knob of fresh ginger.

• Low effort, high reward: Bake, drizzle, broil, done. No one has to know how easy it was.

Tips for Miso Sweet Roasted Sweet Potatoes

• Use small sweet potatoes so they roast faster and look prettier halved.

• Don’t skip the broil step—those sesame seeds get beautifully toasted, and the glaze caramelizes just enough.

• Feel free to double the sauce and drizzle it on rice, tofu, or roasted veggies throughout the week.

🌱 A Greener Bite of Sustainability

Eating simply is one of the most sustainable things you can do. Sweet potatoes are a hearty, local crop in many regions, and stretching your pantry staples into multiple meals helps reduce waste. Plant-based, minimal packaging, and no leftovers? Win-win-win.

How To Make Miso Roasted Sweet Potatoes

This stir-fried pork and bok choy recipe is fast, flavorful, and the perfect way to use leftover roast pork for an easy and healthy weeknight dinner.

Roast the Potatoes

Preheat oven to 350°F. Pierce sweet potatoes with a fork and bake on a baking sheet until tender, 30 to 40 minutes.

Make the Sauce

While the potatoes bake, combine orange juice, water, fresh ginger, miso, soy sauce, minced ginger, garlic, and brown sugar in a small saucepan. Simmer over medium-low heat until the sauce reduces and thickens, about 15 minutes. Discard the garlic and ginger chunks if desired.

Slice and Glaze

Once the potatoes are cool enough to handle, slice them in half lengthwise and place them cut-side up on a baking sheet.

Broil and Finish

Spoon the miso sauce generously over each potato half, then sprinkle with sesame seeds. Broil on high for 2–3 minutes or until the sesame seeds are golden and the sauce is bubbling.

A Sweet and Savory Ending

Whether you call it dinner, a side dish, or an excuse to eat straight from the tray, these miso-glazed beauties prove that sometimes the simplest dishes are the most memorable.

Ready to try it? Or do you already have a favorite way to eat sweet potatoes? Let me know!