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Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo

50 min

Appetizer

Side

10 ingredients or less
These potatoes. THESE POTATOES. I can't get enough. They are unreal: sweet, spicy, savoury and filling, and everything I ever want in potatoes. They just might be my new favourite recipe! You should definitely make them tonight. Maybe share them, or don't. No judgement :P

Servings

Total

50 min

Prep

10 min

Cook

40 min

Contains

Soy symbol

soy

Sesame symbol

sesame

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Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Ingredients

Miso sweet potato

Sambal tahini mayo

Directions

  1. 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.
  2. In a large bowl, combine the oil, miso, sambal, maple syrup, and ginger. Use a fork to mix.
  3. Add the sweet potato wedges to the bowl and toss to coat.
  4. Transfer the coated sweet potatoes to a lined baking tray and roast for 35 - 40 minutes, or until tender and golden on the edges*.
  5. To make the tahini mayo, add all the ingredients to a small bowl and mix to combine.
  6. Serve the potato wedges with the tahini mayo. Garnish as 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. Be sure to use a broiler-safe pan and remove any lining not safe for high heat, such as parchment paper.

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

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Lois Passi - July 12, 2023, 4:40 a.m.

I baked a different dish using parchment paper and then put it under the broiler forgetting to remove the parchment. The paper began burning. It might be helpful to include removal of the paper in the directions.

PUL Team - July 14, 2023, 12:31 a.m.

Hey Lois - oh no! We've added a note to the recipe, thank you 🤗

Reply
Marianne Lafrance - June 28, 2023, 12:13 a.m.

I wanted a side for my meal. This sweet potato was the star of the show. The sauce is just amazing. I recommend it 100%

Reply
Laure - May 21, 2023, 3:39 p.m.

Tested it tofday, so yammy ! I added carrots with sweet potatoes and it was perfect !

PUL Team - May 21, 2023, 9:05 p.m.

Woop woop 😃 thank you, Laure!

Reply
B - Feb. 16, 2023, 1:37 a.m.

I was looking for a way to change up my roasted veg and this was perfect.

Reply
Amira - Feb. 12, 2023, 5:34 a.m.

Loved it 👌

Reply
Tracey - Feb. 2, 2023, 4:18 a.m.

Making them right now. Smells Devine! I bought sweet potatoes today and remembered how much we loved, loved loved these potatoes. So simple, but exceptional flavor! You really should try them…you’ll be impressed!

PUL Team - Feb. 4, 2023, 3:16 a.m.

Oh, Tracey, you're much too kind! Thanks for taking the time to share 🤗

Reply
Sara Campbell - Oct. 20, 2022, 6:58 a.m.

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.

PUL Team - Oct. 21, 2022, 5:13 a.m.

So honoured the recipe was part of the special occasion, Sara, it means so much!

Reply
Alica - Sept. 6, 2021, 12:07 p.m.

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!

PUL Team - Sept. 8, 2021, 6:44 p.m.

Hey Alica, great question - we used red miso, but I imagine white miso would also taste just fine if that's what you have on hand 😊 I hope this helps for now!

Reply
Alice Wootton - July 30, 2021, 1:55 p.m.

I have made these countless times. They are absolutely scrumptious!

Reply
Sonia - July 23, 2021, 2:20 p.m.

Delicious! Great flavors. I really recommend to try this recipe, super easy, and really tasty <3

Reply
Stacy - July 22, 2021, 12:42 a.m.

Delicious!

Reply
Gabrielle - July 9, 2021, 4:51 p.m.

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!

PUL Team - July 15, 2021, 2:06 a.m.

Thanks a bunch for sharing this, Gabrielle! We're so grateful to have you in the PUL community 😃

Reply
Louise Magnusson🇸🇪 - April 10, 2021, 12:01 a.m.

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

PUL Team - April 10, 2021, 2:28 a.m.

Woohoo! We're so happy to hear the mayo was a success and enjoyed, Louise. Thank you for sharing :D

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