This miso glazed sweet potato is sweet, salty, sticky, tangy, full of flavour and deliciously addictive. This recipe is vegan, oil-free and refined sugar-free.

Miso glazed sweet potato on a small white plate.

Miso Glaze Ingredients

Here’s what you’ll need to make the miso glaze:

  1. White miso paste. You’ll need a white or yellow mild miso paste for this recipe. Miso is sometimes found in a refrigerated Asian food-section or with other condiments like sour cream and butter. If you can’t find it, I’d ask as most well-stocked grocery stores carry it. If not, any Asian food market will certainly have it.
  2. Maple syrup. I used maple syrup to naturally sweeten the recipe. I haven’t tried it with any other sweetener but I think agave would be nice too.
  3. Lemon. Lemon adds some acidity to help balance out the maple syrup. I’ve tried it with apple cider vinegar as well and it’s not bad but I do prefer lemon. Rice wine vinegar would also work here.
  4. Soy sauce. I used reduced sodium soy sauce but you can also use gluten-free tamari to keep the recipe gluten-free.
Miso paste and soy sauce in a small sauce pan.
Miso glaze with a wooden spoon in a small saucepan.
A bowl of miso glazed sweet potato.

How to Cook the Sweet Potato

Here are a few tips for roasted sweet potato success:

  1. Preheat the oven before baking the sweet potato.
  2. Line the baking tray with parchment paper.
  3. Cut the sweet potato into approximately 3/4 inch cubes.
  4. Don’t crowd the pan. Each chunk should have a little bit of room to breath. Use two pans if needed. This will ensure they puff up and brown instead of getting soggy.
  5. Use an oil spritzer to add just a smidge of olive or avocado oil. If you don’t have an oil sprayer drizzle about 1/4 tsp of oil over the cubed sweet potato and use your hands to mix so each chunk is lightly moistened.

The miso glaze also works over these baked sweet potatoes.

Roasted sweet potato on a baking tray.

Do I have to peel the sweet potato?

Nope. No need to peel! Just cube, add a smidge of oil and bake away.

Can I make this recipe oil-free?

Yep. You can roast the sweet potato without oil, they’ll just be slightly dry – which is really no big deal since we’ll be covering them in miso glaze anyways!

Miso glazed sweet potato on a small white plate.

Miso Glazed Sweet Potato Recipe

This miso glazed roasted sweet potato is inspired by True Food Kitchen in Austin, Texas. It’s easy to make and hits all the flavour spots – isweet, tangy, salty, sticky and just all-around addictive! You will love it!

This recipe is vegan, refined sugar-free and can be made oil-free and gluten-free.

How to Serve

  • A side or standalone. Enjoy as a healthy side dish, on its own as a snack or treat or added to a bowl or salad. It even makes a lovely addition to Thanksgiving dinner.
  • Add it to bowls. Try it added to my sweet potato buddha bowl, tofu edamame buddha bowl or roasted squash farro salad or any other buddha bowl or salad.
  • Try glazed squash. The miso glaze also works wonderfully with roasted butternut, acorn or kabocha squash.
  • Use as dressing. The miso glaze can be thinned with water and used as a salad dressing or you can try this Miso Sesame Dressing as an alternative in this recipe.

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Miso glazed sweet potato on a small white plate.

Miso Glazed Sweet Potato

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  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Side Dish
  • Method: Oven, Stovetop
  • Cuisine: Vegan
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This deliciously additive side dish is inspired by the Ancient Grain Bowl at True Food Kitchen in Austin, Texas. Once I tried their miso glazed sweet potatoes, I knew I had to re-create it at home!


  • 67 cups cubed sweet potato (780 g, about 1 large or 2 medium-sized potatoes)
  • 1/41/2 tsp olive or avocado oil for roasting (optional, see notes)
  • 3 tbsp white miso paste
  • 3 tbsp maple syrup or agave
  • 2 tbsp soy sauce or gluten-free tamari
  • 1 tbsp lemon juice
  • 1/4 tsp red pepper flakes, optional
  • 2 tsp sesame seeds, optional, for serving


  1. Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
  2. Cube the sweet potato into approximately 3/4 inch chucks then spread evenly on the lined baking tray. 
  3. Try to give each piece a little space – this helps them crisp and puff as they bake rather than come out soggy.
  4. Using and oil sprayer, spritz the sweet potatoes with a little olive or avocado, or drizzle them with approximately 1/4 tsp and use your hands to coat. Don’t over do the oil, it should be just a very light coating.
  5. Bake for 30-35 minutes until tender, browned and puffy.
  6. When the sweet potatoes are almost finished baking, add all the miso glaze ingredients to a small saucepan. Whisk over medium heat, bringing to a light simmer, until all the ingredients have combined and the glaze has thickened up. This should take 5-6 minutes.
  7. Place the baked sweet potato chunks in a bowl or serving dish. Pour the miso glaze over them and toss to combine.
  8. Serve right away topped with sesame seeds. Leftovers can be stored in the fridge for up to 3 days.


The oil can be omitted to keep the recipe oil-free. The roasted sweet potatoes will be slightly dry once roasted but since you’ll be coating them in miso glaze anyways, it’s no big deal. I prefer the result with a very light amount of oil but either way works just fine.