Miso Roasted Sweet Potatoes

6 Servings
30 min

Sweet potatoes have never tasted so good! These white sweet potatoes are roasted in miso paste and served with an irresistible miso-tahini sauce. This recipe is the perfect side dish, appetizer, or healthy snack!

Tasty, Healthy and SO Easy to Make There are countless reasons to love sweet potatoes. Not only are they delicious and versatile, but they’re also good for you too! Sweet potatoes have so many health benefits that make them all the more appealing.

Did you know that white sweet potatoes are loaded with Vitamin C, Vitamin A, fiber and potassium? Sweet potatoes are an amazing source of antioxidants and one of the healthier starches as they are a complex carbohydrate. This means that white sweet potatoes slow digestion, thanks to their high fiber content, and the body is better able to absorb all the nutrients. Not to mention, sweet potatoes are also great for heart health, as well as skin and hair health!

So, have I convinced you to try out this recipe yet?

These potato wedges are so tasty, yet healthy!

Air Fried Sweet Potato Wedges

Would you believe me if I told you these sweet potato wedges are cooked and ready to eat in less than 30 minutes? Well, believe it! This recipe is great when you’re having one of those nights where you don’t know what to cook, or you’re tired and want something nutritious and easy to make.

So, let’s get started! First thing’s first, peeled three large, white sweet potatoes. Before you cut the potatoes, I have a try for you that will make this process so much easier. Once the potatoes are peeled, are a fork and poke holes all over each potato. Then, place the potato, one at a time, in the microwave for three minutes. This will help soften the potato and make it much easier to slice!

Cut the potatoes into two inch thick wedges. If you have an apple slicer, this works too! Once all three potatoes are sliced into wedges, set them to the side. In a medium-sized bowl, whisk together two tablespoons of white miso paste, two tablespoons of water, one tablespoon of chili garlic paste, one tablespoon of gluten-free soy sauce or tamari, and two teaspoons of honey. Toss the sweet potatoes in the mixture, then place in the air fryer at 400 degrees for 20 minutes. Make sure that the air fryer is lined with parchment paper and that the potatoes are not on top of one another. You can cook them in batches if need be.

Finish this recipe with white sesame seeds and sliced green onions for the perfect bite!

The Finishing Touch

Once the sweet potato wedges have crisped up in the air fryer, allow them to cool on a wire rack for roughly 10 minutes. Once cooled, add them to a large bowl and season with one teaspoon of sesame oil. Be mindful not to add more than a teaspoon, as the sesame oil is very pungent. Then, add two teaspoons of white sesame seeds and toss in the bowl. As much as possible, try to make sure the sesame seeds are dispersed over each wedge. Finally, add one fourth cup of sliced green scallions and toss again.

While the recipe is great on its own, the sauce really ties the whole thing together!

Miso-Tahini Sauce

The sweet potato wedges are great on their own, but are truly taken to the next level with this sauce! The sauce is primarily made up of tahini paste with a touch of white miso paste, along with similar ingredients that were used to season the sweet potatoes. This sauce compliments the sweet potatoes beautifully and comes together in less than five minutes! Here’s what you’ll need:

  • 1/4 cup tahini paste
  • 1 tablespoon white miso paste
  • 2 teaspoons gluten-free soy sauce or tamari
  • 2 teaspoons water
  • 1 teaspoon olive oil
  • 1 teaspoon chili garlic paste
  • 1 teaspoon lime juice

Combine all of the ingredients in a small bowl and whisk together until smooth. Top the sauce with red pepper flakes, if you like a little heat. If not, you can serve the sauce with lime wedges!

Miso Roasted Sweet Potatoes
Recipe details
  • 6  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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For the Potato Wedges
  • 3 white sweet potatoes, peeled and sliced into wedges
  • 2 tablespoons white miso paste
  • 2 tablespoons water
  • 1 tablespoon chili garlic paste
  • 1 tablespoon gluten-free soy sauce or Tamari
  • 2 teaspoons honey
  • 1 teaspoon sesame oil
  • 2 teaspoons white sesame seeds
  • 1/4 cup green scallions, sliced
For the Miso-Tahini Sauce
  • 1/4 cup tahini paste
  • 1 tablespoon white miso paste
  • 2 teaspoons soy sauce or Tamari
  • 2 teaspoons water
  • 1 teaspoon olive oil
  • 1 teaspoon chili garlic paste
  • 1teaspoon lime juice
  • Red pepper flakes for topping, optional

For the Potato Wedges
Preheat the air fryer to 400 degrees Fahrenheit and place parchment paper at the bottom
Peel the white sweet potatoes and slice into wedges
In a medium-sized bowl, combine the miso paste, water, chili garlic paste, gluten-free soy sauce, and honey
Whisk together than toss the sweet potato wedges in the mixture
Place in the air fryer and roast for 20 minutes
Allow to cool for 10 minutes, then toss with the sesame oil, sesame seeds, and scallions
For the Miso-Tahini Sauce
Combine all of the ingredients in a small bowl
Whisk together, then serve with the wedges
  • Refrigerate the wedges in an air-tight container up to four days. Refrigerate the sauce in an air-tight container up to 7 days.
Arianna Litrenta
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