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Miso Roasted Sweet Potatoes with Labneh and Chilli Lime Salsa

Sep 7, 2022 | 0 comments

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, addictive 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.

Miso roasted sweet potatoes on labneh, with spring onions and sesame seeds on top.

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 a fresh herby salsa and you’ve got the perfect side for a whole host of dishes. Think sticky gochujang chicken thighs, 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

Most of the ingredients are easy to find in supermarkets, and I’ve given a couple of alternatives below if you can’t find something.

Ingredients for miso roasted sweet potatoes laid out on a grey background and labelled.
  • 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’ll need 1kg for this recipe (though you can easily halve the recipe if you like). You could also use butternut squash or pumpkin.
  • Miso paste. This might possibly be my most used ingredient. It just packs SO much flavour into whatever you use it with, and it’s brilliant paired with something sweet. It’s umami-packed and so versatile so I always encourage you to have some in the fridge. It can really transform a simple ingredient so well.
  • 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 brown in the oven.
  • Labneh. This is a 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 the lovely spicy, sour note to round out the dish so I love it on top. That’s just spring onion, coriander (use mint or flat-leaf parsley if you’re a cilantro hater), chilli, lime zest, juice and sesame oil. Super easy and so tasty.

How to make it

Mix the miso, honey and olive oil together 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 200C/390F 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 together. 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 labneh onto the base of a serving plate, then pile over the roasted sweet potatoes. Drizzle over the salsa, then finish with curly spring onions and toasted sesame seeds. Dig in.

Close up of miso sweet potatoes on labneh, with a gold fork on the plate.

Got a question?

What is labneh?

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.

Can I make this in advance?

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.

What’s the best miso to use?

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.

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 on labneh, with chilli lime salsa on top on a white plate.

Miso Roasted Sweet Potatoes with Labneh and Chilli Lime Salsa


  • Author: Kate Alexandra
  • 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, addictive and can be enjoyed hot or cold. Pile them onto creamy labneh, drizzle with fresh salsa and you’ve got a star of a dish.


Ingredients

Scale

For the miso sweet potatoes –

  • 1kg/2.2lbs sweet potatoes (kumara)
  • 2 tablespoons white miso paste
  • 1.5 tablespoons honey
  • 2 tablespoons olive oil

For the chilli lime salsa –

  • ½ cup cilantro (coriander) leaves, chopped
  • ½ red chilli, finely chopped
  • 1 scallions (spring onions), finely chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon lime juice (or use lemon)
  • Zest of 1 lime (or use lemon)
  • ½ teaspoon salt

To serve –

  • ½ cup labneh (try making your own labneh) or thick Greek yogurt
  • 1 scallion, finely sliced lengthways and put in a glass of water (this will make them curl up)
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Make the miso glaze. Start by heating your oven to 200C/390F 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 together 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.
  2. 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 really 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, giving them a stir 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.
  3. Make the chilli lime salsa. While the sweet potatoes are cooking, add ½ cup of chopped coriander leaves, chopped red chilli, spring onion, 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.
  4. 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 spring onions. 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

Welcome!

I’m Kate, the creator behind Dished. I love creating flavour packed, simple (ish) recipes for you, designed for every day and special occasions.

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