Miso Roasted Sweet Potatoes with Labneh and Chilli Lime Salsa

Miso roasted sweet potatoes on labneh, with chilli lime salsa on top on a white plate.

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Miso Roasted Sweet Potatoes with Labneh and Chilli Lime Salsa

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 side.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: asian

Keyword: kumara, miso kumara, miso sweet potatoes, roasted kumara, roasted sweet potatoes, sweet potatoes

Servings: servings

Calories: 275kcal

Author: Kate Phillips

Ingredients

For the miso sweet potatoes -

2 lb sweet potatoes (1kg)
2 tablespoons white miso paste
1 ½ tablespoons honey
2 tablespoons olive oil

For the chilli lime salsa -

½ cup cilantro coriander leaves, chopped
½ 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
½ teaspoon salt

To serve -

½ 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.
Heat your oven to 400°F (200°C) fan and get a large oven-proof dish or sheet pan ready. Add the 2 tablespoons of miso paste, 1 ½ tablespoons of honey, and 2 tablespoons of olive oil to 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.
Prepare 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.
Roast the sweet potatoes.
Arrange the sweet potatoes so they're in 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 want 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 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 to 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.

Nutrition