Miso Honey Roasted Sweet Potatoes

Miso Honey Roasted Sweet Potatoes

My new favorite snack or a delicious side to go along with any protein! First, make the miso honey marinade that then gets mixed into the with sweet potato wedges. Pop those into the oven until they get golden brown and caramelized. Don't forget to flip the sweet potatoes halfway through to ensure both sides get browned. Serve the miso honey roasted sweet potatoes with the delicious creamy tahini sauce and top with sesame seeds and fresh cilantro!

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Prep Time:10

Cook Time:45

Total Time:15

Course: Sides

Keyword: refined sugar free, vegan

Servings: 4-6

Ingredients

3 large sweet potatoes, cut into wedges

Marinade:

2 tablespoons white or chickpea miso paste
2 tablespoons honey
1 tablespoon rice vinegar
2 tablespoon coconut aminos or tamari or soy sauce
3 tablespoon sesame oil

Tahini sauce:

1/4 cup tahini
1 tablespoon honey
1 tablespoon lemon juice
3 tablespoons warm water as needed
pinch of salt

For garnish:

Sesame seeds
Fresh cilantro leaves

Instructions

Step 1
Preheat the oven to 425°F.
Step 2
Make the miso honey marinade: in a small bowl, whisk together olive oil, miso paste, honey, rice vinegar, coconut aminos, and sesame oil until well combined.
Step 3
Add the sweet potato wedges to the prepared baking sheet and drizzle all but 1/4 cup of the miso sauce over the potatoes. Toss until they are evenly coated with the miso-honey mixture.
Step 4
Arrange the sweet potatoes in a single layer on the prepared baking sheet and bake in the preheated oven for 45 minutes, flipping halfway through and brushing with the remaining miso sauce, until golden brown and caramelized.
Step 5
While the sweet potatoes are roasting, prepare the tahini honey drizzle. In a small bowl, whisk together tahini, honey, warm water, lemon juice, and salt until smooth and well combined. Adjust the consistency by adding more water if needed.
**The tahini sauce will get really thick before becoming the consistency you want. Add a tablespoon at a time of warm water to the mixture until you have your desired consistency. It should be similar to pancake batter consistency!
Step 6
Once the sweet potato wedges are cooked, transfer them to a serving platter and drizzle with the tahini sauce. Sprinkle sesame seeds and cilantro, enjoy your Miso Honey Roasted Sweet Potatoes!

Notes

Make sure to not overcrowd the sheet tray with the sweet potatoes wedges, otherwise they will steam and not get crispy and caramelized!
Flip the miso honey roasted sweet potatoes halfway through cooking so all sides get brown
Add a tablespoon of warm water to the tahini sauce at a time so get your desired consistency

Hello! I'm Mckenzi.

Miso Honey Roasted Sweet Potatoes