Main image of Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo

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

  • 3
    medium sweet potatoes
  • 1 Tbsp (15 mL)
    sesame oil
  • 2 tsp (11 g)
    miso paste
  • 2 tsp (10 mL)
    sambal oelek
  • 2 tsp (10 mL)
    maple syrup
  • 1 tsp (2 g)
    freshly grated ginger (optional)

Spicy sambal tahini mayo

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Directions

  1. Preheat the oven to 350°F (180°C).
  2. If desired, keep the skin on the potatoes as we did for extra crispiness and fibre. Cut the sweet potatoes into wedges.
  3. 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.
  4. 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. Tip: if desired, once the potatoes are baked, crisp them up a bit more by turning on the broiler and broiling for 1 - 2 minutes, until the potatoes are crispy and golden.
  5. To make the tahini mayo, add all the ingredients to a small bowl and mix to combine.

Storage

  • Keep in an airtight container in the fridge for up to 3 days.
  • Best if reheated in the oven.
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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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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!

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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 😃

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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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