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Sweet & Spicy Miso Roasted Sweet Potatoes with Sambal Tahini Mayo
50 min
Appetizer
Side
10 ingredients or less
Servings
Total
50 minPrep
10 minCook
40 minContains
soy
sesame
Swap out
gluten
Free from
peanut
tree nut
Ingredients
Miso sweet potato
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3medium sweet potatoes
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1 Tbsp (15 mL)toasted sesame oil
-
-
1 tsp (2 g)freshly grated ginger (optional)
Sambal tahini mayo
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2 tsp (10 mL)water
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-
Make your own
Directions
- Line a baking tray and preheat the oven to 350°F (180°C)*.
- If desired, keep the skin on the potatoes as we did for extra crispiness and fibre. Cut the sweet potatoes into wedges.
- In a large bowl, combine the oil, miso, sambal, maple syrup, and ginger. Use a fork to mix.
- Add the sweet potato wedges to the bowl and toss to coat.
- Transfer to the baking tray and roast for 35 - 40 minutes, or until tender and golden on the edges*.
- Meanwhile, mix all the tahini mayo ingredients in a small bowl.
- Serve the potato wedges with the tahini mayo, and enjoy!
Notes
- * We used top and bottom heating (not fan-assisted/convection).
- * Optional tip: once the potatoes are cooked, turn on the broiler and broil for 1 - 2 minutes. Be sure to use a broiler-safe pan and remove any lining unsafe for high heat, such as parchment paper.
Storage
- Best enjoyed fresh out of the oven.
- Store leftovers in an airtight container in the fridge for up to 3 days.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Yum! I’m definitely making these again!
It was amazing! I cooked these in my airfryer instead of the oven and it turned out beautifully. The dip is really nice too, I’ll make it again. 😊
Tasty sauce and nice sweet potato wedges. 🥔
This is one of the yummiest things I have ever made and tasted. Thank you Sadiya and Robin, you guys are genius!!
Just tried these tonight, and they were absolutely perfect! My husband really likes heat, so next time I may sprinkle cayenne on them for even more pop, unless you have a recommendation!
I baked a different dish using parchment paper and then put it under the broiler forgetting to remove the parchment. The paper began burning. It might be helpful to include removal of the paper in the directions.
I wanted a side for my meal. This sweet potato was the star of the show. The sauce is just amazing. I recommend it 100%
Tested it tofday, so yammy ! I added carrots with sweet potatoes and it was perfect !
I was looking for a way to change up my roasted veg and this was perfect.
Loved it 👌
Making them right now. Smells Devine! I bought sweet potatoes today and remembered how much we loved, loved loved these potatoes. So simple, but exceptional flavor! You really should try them…you’ll be impressed!
I brought these to a family birthday dinner a few months back and now they’re requested at EVERY family event. The potatoes are delicious and the sauce is complex and creamy and salty and spicy - haha, more or less perfect.
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!
I have made these countless times. They are absolutely scrumptious!
Delicious! Great flavors. I really recommend to try this recipe, super easy, and really tasty <3
Delicious!
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!
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