These Miso Chili Roasted Sweet Potatoes are an absolutely delicious vegan side dish with tender yet crispy chunks of roasted sweet potatoes glazed in a salty and spicy sauce. They're cut into chunks which helps them get nice and crispy on multiple sides.
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Ingredients
These sweet and spicy glazed roasted sweet potatoes only need a few main ingredients -
- Sweet potatoes: The star of the show. I typically use the reddish skinned-orange fleshed variety.
- White miso paste: A delicious mild umami flavor with a mellow nutty sweetness.
- Substitute: If you have red miso paste you can use that in place of white miso paste, but it is a bit more bold in flavor so I'd recommend using only half of the amount.
- Calabrian chilis: I buy these in the jar packed with oil pre-chopped, but you can buy them not chopped and chop them yourself.
- Substitute: The best substitution is hot sauce such as sriracha.
- Maple syrup: Pure maple syrup is key! Really dials up the sweetness of the sweet potatoes and also helps to balance the miso and chilis.
- Substitution: Agave.
- Lime juice: This adds a bit of acidity to balance everything out!
- Substitution: Rice vinegar.
Step by step instructions
Prep: Chop the sweet potatoes into irregular chunks. What I did: cut in half length-wise, then in half on the short-end, then in diagonal. It'll vary depending on their size/shape. Ultimately you want about 2" pieces. Preheat your oven to 425℉.
1. Make the sauce. In a large bowl, whisk together the miso paste, chilis, maple syrup, lime juice, olive oil, salt, and pepper. The consistency should be slightly runny but thick enough to stick onto the potatoes.
2. Toss the potatoes. Toss the sweet potatoes in the sauce to fully coat them.
3. Roast. Spread the potatoes out on a large parchment lined baking sheet in a single layer cut side down with space between each. Roast at 425℉ for 35-45 minutes until tender, tossing half way through.
Tips and tricks
- Use parchment paper: make sure you use a parchment lined baking sheet - the sweet potatoes will likely stick otherwise!
- Use a large baking sheet: to roast the potatoes instead of steam them, you want to have space between each potato. So a large baking sheet is a must!
- How to serve: these crispy sweet potato wedges are a delicious side dish, but to round it out a bit further they can be served with a protein such as chicken or steak, made into vegetarian tacos, or served in a roasted veggie grain bowl. You can also use the miso chili marinade on other veggies or protein.
- You can tone down the spice: If you're slightly spice adverse, you can reduce the amount of chilis in the recipe.
FAQs
Yams have a darker brown-looking exterior and tend to be larger and starchier than sweet potatoes, which have reddish-looking exteriors and orange interiors (among other colors for different varieties). Read more on the difference here.
They are best stored in an air-tight container at room temp for up to 5 days.
The easiest way is to reheat in the microwave for a minute or two (more or less depending on the strength of your microwave).
Short answer: eating a colorful diet is great, and sweet potatoes in particular are high in Vitamin A, C, and B6. They're also a good source of magnesium and potassium. More details here.
Give these other sweet potato recipes a try
- Roasted chipotle sweet potatoes with crispy chickpeas
- Twice baked brown butter sweet potatoes
- Sweet potato bourbon mash
Recipe
Miso Chili Roasted Sweet Potatoes
INGREDIENTS
- 3-4 sweet potatoes 3 if large, 4 if smaller
- 1.5 tablespoon white miso paste
- 1 tablespoon chopped or crushed Calabrian chilis in oil
- 1 tablespoon pure maple syrup
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- chopped cilantro optional garnish
INSTRUCTIONS
- Preheat your oven to 425℉.
- Chop the sweet potatoes into irregular chunks. What I did: cut in half length-wise, then in half on the short-end, then in diagonal. It'll vary depending on the size/shape of your sweet potatoes. Ultimately you want about 2" pieces.
- In a large bowl, whisk together the miso paste, chilis, maple syrup, lime juice, olive oil, salt, and pepper. The consistency should be slightly runny but thick enough to stick onto the potatoes.
- Toss the sweet potatoes in the sauce to fully coat them. Spread them out on a large parchment lined baking sheet in a single layer cut side down with space between each.
- Roast at 425℉ for 35-45 minutes until tender, tossing half way through until tender.
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