Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo
50 min
Appetizer
Side
10 ingredients or less
Servings
Total
50 minPrep
10 minCook
40 minContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
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3medium sweet potatoes
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1 Tbsp (15 mL)sesame oil
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1 tsp (2 g)freshly grated ginger (optional)
Spicy sambal tahini mayo
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1 Tbsp (15 mL)vegan mayonnaise
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2 tsp (10 mL)water
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Make your own
Directions
- Preheat the oven to 350°F (180°C). If desired, keep the skin on the potatoes as we did for extra crispiness and fibre. Cut the sweet potatoes into wedges.
- In a large bowl, combine the sesame oil, miso paste, sambal, maple syrup, and ginger. Use a fork to mash and mix to combine. Add the sweet potato wedges and toss to coat.
- Transfer the coated sweet potatoes to a parchment-lined baking tray and roast for 35 - 40 minutes, or until fork-tender and golden on the edges*.
- To make the tahini mayo, add all the ingredients to a small bowl and mix to combine.
- Serve the potato wedges with the tahini mayo. Garnish if desired. Enjoy!
Notes
- * Optional tip: once the potatoes are cooked, turn on the broiler and broil for 1 - 2 minutes, or until the potatoes are crispy and golden.
Storage
- Best enjoyed fresh out of the oven.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
I brought these to a family birthday dinner a few months back and now they’re requested at EVERY family event. The potatoes are delicious and the sauce is complex and creamy and salty and spicy - haha, more or less perfect.
I love this recipe! Just wondering: is there a specific type of miso you would recommend?
For instance, is it better to have white miso (lighter taste) or would you recommend a red miso or koji miso (more umami taste)?
Apologies for the nitty picking, I just wondered what was the intended type (to be the most faithful to the original taste).
Again, love this recipe!
I have made these countless times. They are absolutely scrumptious!
Delicious! Great flavors. I really recommend to try this recipe, super easy, and really tasty <3
Delicious!
These are easily the best snack I've had in a while! I added salt, which I think really brought out the flavours more, but it would be totally fine without it too. I also added some roasted garlic to the mayo and loved it! My only note is that I cut the recipe down since I only had one medium sweet potato and I think it could've done with more marinade. So, so delicious!
As a swede, I was naturally suspicious about using maple syrup (not common at all in savoury dishes, only sometimes for sweets, honey is predominantly used)
I must confess that it actually enhanced the earthiness of the sweet potatoes. So did the salty miso paste. Nevertheless, I had to put a little bit of salt for flavour balancing. Baking time and temperature were absolutely perfect 👌🏻 Crispy peel and surface, a soft core that almost melted whilst eating