Tossing sweet potato wedges with a zingy miso glaze and roasting them until golden is a pretty unbeatable combination. These miso roasted sweet potatoes are easy, moreish and can be enjoyed hot or cold. Pile them onto creamy labneh, drizzle with a fresh salsa and you’ve got a star of a dish.
Why can I never resist a sweet and salty flavour combination?!
Growing up I was never a fan of sweet root veg – but I’ve realised the secret is to combine them with something deeply savoury and salty. Miso is the perfect candidate. Mixed with honey, it creates a flavour-packed glaze that’s tossed with the sweet potatoes before roasting. The finished product is creamy, salty, sweet and utterly delicious.
Pile everything on top of thick, creamy labneh and top with fresh herby salsa and you’ve got the perfect side for a whole host of dishes. Think sticky gochujang chicken thighs or roast chicken, pan-fried fish, juicy lamb koftas or just enjoy it as part of a vegetarian salad spread. It’s great because you can enjoy it hot or at room temperature, making it fab for prepping ahead of time.
When I posted this on Instagram a while back I had LOADS of messages requesting the full recipe – so here it is!
Ingredients
- Sweet potatoes. I still struggle to call these sweet potatoes (we call them kumara in New Zealand). I’ve just used the most readily available type of sweet potato you can pick up in the store. You could also use butternut squash or pumpkin.
- Miso paste. This might be my most used ingredient. It just packs SO much flavour into whatever you use it with, and it’s brilliant when paired with something sweet. It’s umami-packed and so versatile so I always encourage you to have some in the fridge.
- Honey. Sweet potatoes are – obviously – sweet, but the honey is here to temper the saltiness of the miso. It’ll also help the sweet potatoes caramelize in the oven.
- Labneh. This is super thick, luscious strained yogurt. It’s really easy to make yourself – here’s my guide for how to make labneh – but it can be a little tricky to find. The best alternative is a nice, thick Greek yogurt.
The chilli lime salsa brings a lovely spicy, sour note to round out the dish so I love it drizzled on top. That’s just scallions, cilantro (use mint or flat-leaf parsley if you’re a cilantro hater), chilli, lime zest, lime juice and sesame oil. Super easy and so tasty.
How to make it
Mix the miso, honey and olive oil with a whisk or a fork, until it looks like a thick, golden sauce. Chop the sweet potatoes into chunks, then get them into a large oven tray and pour over the glaze. Toss to combine, then spread out on a single layer and roast at 400F/200C fan for 40 minutes.
While the potatoes are roasting, make the salsa. Combine chopped scallions, red chilli, cilantro, lime zest, lime juice and sesame oil in a small bowl and mix. Set aside. You want the potatoes to be looking a little charred around the edges and they should be able to be pierced with a fork easily. At this point, remove them from the oven. Now you’re ready to serve!
Smooth the labneh onto the base of a serving plate, then pile over the roasted sweet potatoes. Drizzle over the salsa, then finish with curly scallions and toasted sesame seeds.
Got a question?
Labneh is a very thick, strained yogurt. It’s made by bundling up plain yogurt in a cheesecloth, then hanging it up to let the liquid drain out over a few hours. You can make it yourself really easily (here’s my guide for how to make labneh), find it in speciality stores or just use a thick Greek yogurt in its place.
You can! Because this is great at room temperature too, it’s a great make-ahead dish for parties or entertaining. You can roast the sweet potatoes 2 days in advance but don’t mix the salsa with the sesame oil and lime juice until you’re ready to serve. You can prepare the salsa elements and then just mix through the liquid when ready.
I use white miso paste in this recipe – its savoury sweetness works really well with the sweet potatoes. This type of miso is generally the one you’ll find most easily in stores too. Different types of miso have different strengths, so just taste it before you use it.
Watch how to make them
Like this recipe? Here are some other great sides you might enjoy
If you make this recipe, I’d love to hear from you! You can leave me a comment below.
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Miso Roasted Sweet Potatoes with Labneh and Chilli Lime Salsa
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Tossing sweet potato wedges with a zingy miso glaze and roasting them until golden is a pretty unbeatable combination. These miso roasted sweet potatoes are easy, moreish and can be enjoyed hot or cold. Pile them onto creamy labneh, drizzle with a fresh salsa and you’ve got a star of a dish.
Ingredients
For the miso sweet potatoes –
- 2.2lbs/1kg sweet potatoes (kumara)
- 2 tablespoons white miso paste
- 1.5 tablespoons honey
- 2 tablespoons olive oil
For the chilli lime salsa –
- 1/2 cup cilantro (coriander) leaves, chopped
- 1/2 red chilli, finely chopped
- 1 scallion (spring onions), finely chopped
- 1 tablespoon sesame oil
- 1 tablespoon lime juice (or use lemon)
- Zest of 1 lime (or use lemon)
- 1/2 teaspoon salt
To serve –
- 1/2 cup labneh (or use thick Greek yogurt)
- 1 scallion, finely sliced lengthways and put in a glass of water (this will make the strips curl up)
- 1 tablespoon toasted sesame seeds
Instructions
- Make the miso glaze. Start by heating your oven to 400F/200C fan and get a large oven-proof dish or tray ready. Add the 2 tablespoons of miso paste, 1.5 tablespoons of honey and 2 tablespoons of olive oil into a large mixing bowl. Mix well with a whisk or a fork, until you get a cohesive, thick sauce. You’ll need to mash up the miso a bit to mix it through.
- Roast the sweet potatoes. Chop the sweet potatoes into large chunks – I like to cut them into quarters, lengthways, and then each quarter into 3 pieces. Add the chopped sweet potatoes to your oven dish or tray, then pour over the miso glaze. Toss them well so that they’re completely coated in the glaze. Arrange the sweet potatoes so they’re on a single layer (this will help them cook evenly and roast rather than steam, which will happen if they’re all on top of each other). You may need to use 2 trays or dishes for this. Roast for 45 minutes, stirring them a couple of times throughout the cooking time. You’re looking for them to be golden, with charred edges and easily pierced with a fork.
- Make the chilli lime salsa. While the sweet potatoes are cooking, add ½ cup of chopped cilantro leaves, chopped red chilli, scallion, 1 tablespoon of sesame oil, 1 tablespoon of lime juice, the zest of 1 lime and ½ a teaspoon of salt to a small bowl. Whisk with a fork to combine well, then set aside.
- Assemble and serve. Once the potatoes are tender and golden, remove them from the oven. Spread the labneh onto the base of a large serving dish, hollowing out the middle a little. Pile the roasted sweet potatoes on top, then spoon over the chilli lime salsa. Finish with a sprinkling of sesame seeds and curly scallions. Serve!
Notes
PREP AHEAD: You can roast the sweet potatoes two days ahead of time, but don’t mix the salsa with the sesame oil and lime juice until you’re ready to serve. You can prepare the salsa elements and then just mix through the liquid when ready.
INGREDIENT NOTES: Labneh is a thick, strained yogurt. It’s really easy to make yourself – have a look at my guide for how to make labneh – or use a thick Greek yogurt instead. If you can find the brand Fage, I find that it’s thick enough to use as labneh which is a great quick hack.
SUBSTITUTIONS: Leave out the chilli in the salsa if you’re worried about the heat – it’s not a super spicy salsa and it works well with the sweetness of the sweet potatoes, but it will be just as tasty without. I know cilantro can be a controversial herb – so if you’re in the camp of those who don’t like it, switch it out for mint or flat-leaf parsley.
- Prep Time: 10
- Cook Time: 45
- Category: sides
- Method: oven
- Cuisine: asian
Nutrition
- Serving Size: 150g
Keywords: sweet potatoes, kumara, roasted kumara, miso sweet potatoes, miso kumara, roasted sweet potatoes
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