Roasted sweet potatoes with miso butter, seasoned with warm spices—cozy, well-balanced sweet and savory flavors, perfect for busy fall nights!
The ingredients are simple, but the dish has a complex sweet-salty flavor.
Miso adds saltiness and umami, while cinnamon and ginger bring cozy fall vibes (I just couldn’t resist the fall flavors!).
They’re perfect with grilled chicken and veggies, but be warned—it’s so flavorful, I couldn’t stop eating it when I tested the recipe! 🙂
Why You'll Love This Recipe
- The Perfect Sweet and Savory Balance: Miso is salty, but not in the sharp, intense way that salt is. Instead, it has a mild, umami-rich saltiness that enhances the natural sweetness of roasted sweet potatoes, creating a deliciously balanced flavor.
- For the Fall Flavor Lovers: Do you get excited when pumpkin spice and cinnamon start filling the grocery store shelves? Then this recipe is for you! I’ve added warm spices that pair perfectly with miso and sweet potatoes to bring all the cozy fall vibes.
- A Next-Level Way to Enjoy Sweet Potatoes: Tired of plain baked sweet potatoes? This recipe adds a flavorful twist to your usual side dish—perfect alongside grilled chicken and veggies!
Notes on Ingredients
See the recipe card for the full ingredients list.
- White miso: White miso has a milder saltiness compared to other types like light-colored or red miso. It also helps maintain the buttery color in this recipe. If you can’t find white miso, other varieties will work, but keep in mind they’re saltier, so be sure to adjust the amount to taste. Check out my ultimate guide to miso for more information!
Substitutions and Variations
- Other Types of Miso: You can swap white miso for other varieties, but keep in mind they tend to be saltier. Be sure to adjust the amount to balance the flavor!
- Gluten-Free and Vegan Version: Use gluten-free miso and/or vegan butter to make the dish gluten-free and/or vegan.
How to Make Sweet Potatoes with Miso Butter
Step 1: Cut each sweet potato in half and place them on a parchment-lined baking sheet
Step 2: Roast in a preheated 425°F oven for about 30 minutes, or until tender
Step 3: Mix all the miso butter ingredients together
Step 4: Fluff the baked sweet potatoes and top with miso butter. Enjoy!
What to Serve with Sweet Potatoes with Miso Butter
Serve these roasted sweet potatoes with miso butter just like you would regular baked sweet potatoes! They pair perfectly with grilled chicken, veggies, or any of your favorite sides.
Storage & Reheating Instructions
- Roasted sweet potatoes: Once cooled, store in an airtight container in the fridge for 4-5 days. For longer storage, wrap each one tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 6 months.
- Miso butter: Keep in a separate airtight container—up to 1 week in the fridge or 1 month in the freezer.
- To reheat: Wrap sweet potatoes in aluminum foil and bake at 350°F—about 10 minutes from the fridge or 20-30 minutes from the freezer. You can also remove the foil and microwave until warm.
FAQs
Yes, you can bake the sweet potatoes and prepare the miso butter ahead of time. Just store them separately in airtight containers. Check the Storage & Reheating Instructions for more details.
More Recipes with Miso
Looking for other recipes like this? Try these:
💌 If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I'd love to see your creation!
📖Recipe
Roasted Sweet Potatoes with Miso Butter and Warm Spices
Ingredients
- 2 sweet potatoes
For the miso butter
- 4 tablespoons unsalted butter
- 2 tablespoons white miso (see Note 1)
- 1 garlic clove minced
- 3 tablespoons minced green onions
- ½ teaspoons lemon juice
- ½ teaspoons ground cinnamon
- ¼ teaspoons ground ginger
- ⅛ teaspoons ground nutmeg optional
Instructions
- Preheat the oven to 425°F (220°C).
- Prep the sweet potatoes: Wash 2 sweet potatoes, then cut them in half lengthwise. Place them cut side down on a parchment-lined baking sheet and roast for about 30-45 minutes, or until they’re tender.
- Make the miso butter: Microwave 4 tablespoons unsalted butter in a small bowl for about 10 seconds until it’s soft and creamy. Then, add 2 tablespoons white miso, 1 garlic clove (minced), 3 tablespoons minced green onions, ½ teaspoons lemon juice, ½ teaspoons ground cinnamon, ¼ teaspoons ground ginger, and ⅛ teaspoons ground nutmeg. Stir everything together until it's well mixed.
- Assemble the dish: Once the sweet potatoes are ready, transfer them to a plate and fluff them with a fork. Top with the miso butter and enjoy!
Notes
- (Note 1) Types of Miso: You can swap white miso for other varieties, but keep in mind they tend to be saltier. Be sure to adjust the amount to balance the flavor!
- Roasted sweet potatoes: Once cooled, store in an airtight container in the fridge for 4-5 days. For longer storage, wrap each one tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 6 months.
- Miso butter: Keep in a separate airtight container—up to 1 week in the fridge or 1 month in the freezer.
- To reheat: Wrap sweet potatoes in aluminum foil and bake at 350°F—about 10 minutes from the fridge or 20-30 minutes from the freezer. You can also remove the foil and microwave until warm.
Kurumi says
It’s getting warmer where I live, so I decided to make this one last time before I get ready for spring... and it was a great decision! Since I was feeling lazy, I just grilled some chicken and served it with these roasted sweet potatoes with miso butter and a mixed green salad with my favorite maple pecan dressing. Yum yum! It felt like I time-traveled back to fall 🙂 I hope you like this recipe too!