Dinner

Miso Sweet Potatoes Recipe

ByMaya bella January 6, 2026January 6, 2026

Introduction

Miso Sweet Potatoes offer a comforting twist on a classic baked favorite, combining the natural sweetness of the potatoes with a savory, umami-packed miso butter. This simple dish is perfect as a side or a light meal, enhanced by a sprinkle of sesame seeds and a fresh salad.

The image shows three halves of baked sweet potato inside a white enamel tray with a blue rim, placed on a white marbled texture. The sweet potato skins are wrinkled and brown, with bright orange soft flesh inside that has been scooped and fluffed up a bit. Each sweet potato half has a dollop of melting butter in the center, topped with small black sesame seeds scattered over the flesh. In the background, there is a blurred view of a white bowl with green leafy spinach and another silver bowl with crispy yellow chips, all on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small to medium sweet potatoes
4 tablespoons miso butter (see below)
2 tablespoons sesame seeds (black or white)
For the salad: arugula or wild rocket with olive oil and lemon juice
5-6 oz butter (slightly softened, about 150 grams)
2 tablespoons brown miso (unpasteurised)
1 large garlic clove (finely diced)
1 teaspoon Sriracha or Frank’s hot sauce
Coconut oil or olive oil (for greasing)

Instructions

Step 1: Preheat the oven to 200°C (400°F). Lightly grease an oven tray or dish with a little coconut oil or olive oil.
Step 2: Wash and pat dry the sweet potatoes, removing any damaged spots. Place them on the tray and bake for about 30 minutes, until soft inside. Check doneness by poking with a knife.
Step 3: While the sweet potatoes bake, prepare the miso butter. In a food processor, blend softened butter, brown miso, garlic, and hot sauce until creamy and whipped. Transfer to a bowl and taste to adjust seasoning.
Step 4: Serve the baked sweet potatoes hot, sliced open on one side. Add about a tablespoon of miso butter on top to melt. Sprinkle sesame seeds over the potatoes.
Step 5: Prepare a simple salad with arugula or wild rocket, dressed lightly with olive oil and lemon juice to serve alongside.

Tips & Variations

Use black sesame seeds for a more intense, nutty flavor and visual contrast.
Adjust the heat level by varying the amount of Sriracha or substitute with another hot sauce you prefer.
For a vegan version, substitute the butter with a plant-based alternative and check the miso is vegan-friendly.
Make the miso butter ahead and keep it chilled; it melts beautifully over the hot potatoes.

Storage

Store any leftover baked sweet potatoes covered in the refrigerator for up to 3 days. Reheat in a warm oven or microwave until heated through. Keep miso butter refrigerated and bring to room temperature before serving again to regain its creamy texture.

How to Serve

A white rectangular enamel dish with a blue rim holds two roasted sweet potatoes, split open to reveal bright orange, soft flesh. Each potato half has a dollop of creamy beige butter melting into the warm flesh, sprinkled with black sesame seeds. A silver fork with a wooden handle rests inside the dish, spearing one potato half. Around the dish, on a white marbled surface, parts of a bowl with green leafy spinach and a bowl with light orange butter are visible, along with a small white plate holding black sesame seeds. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular miso instead of brown miso?

Yes, you can use other types of miso, but brown miso has a deeper, richer flavor that complements the sweetness of the potatoes best.

Is it necessary to use a food processor for the miso butter?

A food processor makes blending easier and creates a smooth, whipped texture. If you don’t have one, you can mix the ingredients by hand using a fork or whisk until well combined.