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Four roasted sweet potato halves topped with a creamy sauce and sprinkled with black sesame seeds, arranged on a light-colored plate.

Japanese Sweet Potatoes w/ Miso Ginger Sauce

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Roasted Japanese sweet potatoes caramelized in the oven, finished with a bright, savory miso-ginger sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer, Side Dish, Vegetarian
Cuisine: Japanese-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Japanese sweet potatoes ~6 oz each, scrubbed
  • 1 clove garlic chopped
  • 1 inch knob fresh ginger peeled and grated
  • Few pinches sugar or 2 tsp mirin
  • 1 tbsp white miso heaping
  • 1 tbsp unseasoned rice wine vinegar
  • 1 tbsp light sesame oil or other neutral oil, plus more for pan
  • 1 tbsp toasted sesame oil
  • 2 tsp toasted black sesame seeds for garnish

Equipment

  • Sheet Pan
  • Knife and cutting board
  • Small bowl for sauce
  • Mortar and pestle or microplane/grater

Method
 

Roast the Sweet Potatoes
  1. Preheat oven to 425°F.
  2. Poke holes in sweet potatoes.
  3. Roast on sheet pan until fork tender, 45–50 minutes.
Make the Miso Ginger Sauce
  1. In mortar, pound garlic and ginger until smooth.
  2. Stir in mirin (or sugar), miso, vinegar, both sesame oils, and 1 tbsp water until combined.
Finish Roasting
  1. Halve sweet potatoes lengthwise. Place cut side down on sheet pan.
  2. Drizzle lightly with sesame oil. Roast until golden brown.
Serve
  1. Arrange on plate or platter. Spoon sauce over potatoes.
  2. Garnish with toasted sesame seeds.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat in a 400°F oven until warmed through; the sauce keeps separately for up to 1 week.

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