- 6–7 cups cubed sweet potato (780 g, about 1 large or 2 medium-sized potatoes)
- 1/4–1/2 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
- Preheat the oven to 400 degrees F and line a baking tray with parchment paper.
- Cube the sweet potato into approximately 3/4 inch chucks then spread evenly on the lined baking tray.
- Try to give each piece a little space – this helps them crisp and puff as they bake rather than come out soggy.
- 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.
- Bake for 30-35 minutes until tender, browned and puffy.
- 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.
- Place the baked sweet potato chunks in a bowl or serving dish. Pour the miso glaze over them and toss to combine.
- 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.
Keywords: healthy, easy, plant-based, oil-free, maple