Miso Roasted Sweet Potato Wedges

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Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 6


  • 2 lbs
    japanese sweet potatoes, scrubbed and cut into 2” thick wedges
  • 2 tbsp
    olive oil
  • ¼ tsp
    kosher salt
  • 2 tbsp
  • 1 tbsp
    white miso
  • 2
    scallions, thinly sliced
  • ½ tsp
    freshly ground black pepper
  • 1 tbsp
    toasted sesame seeds or gomashio
  • 1 pinch
    kosher or finishing salt

Preheat oven to 400°F.

On a large sheet pan, toss the oil and potatoes and spread potatoes evenly into a single layer. Roast the potatoes, stirring once or twice, until tender and browned, about 30 minutes.

While the potatoes are roasting, combine the butter and miso in a small bowl. Toss the potatoes with the miso butter and roast an additional 5 to 6 minutes or until golden. Sprinkle with scallions, black pepper, sesame seeds or gomashio and serve.

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