Sides · From Adam's kitchen
Baked Sweet Potato with Chili Miso Sauce
Crispy roasted sweet potato cubes with a savory, spicy sesame sauce. High heat and space on the pan are what get them crispy.
- Serves
- 4
- Skill
- Easy
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
Method
Heat the oven
Heat the oven to 450°F.
Cut the potatoes (10 min)
Wash and peel the sweet potatoes and cut them into ⅓-inch cubes. Try to keep the cubes the same size so they cook evenly.
Roast (40 min)
Toss the cubes with the oil and salt. Spread them in a single layer with space between pieces, using two pans if needed. Roast 25 minutes, flip gently with a spatula, then roast 15 minutes more.
Ready whenThe edges are browned and a fork slides in easily.
WhySpace on the pan lets moisture escape so the potatoes brown instead of steaming.
Meanwhile, make the sauce (5 min)
Mince the garlic and ginger into a bowl. Add the tahini, miso, soy sauce, chili paste, rice vinegar, and sesame oil, and stir until smooth.
Ready whenIt is smooth and pourable. If it is too thick to drizzle, stir in water 1 tsp at a time.
Finish and serve (2 min)
Drizzle the sauce over the potatoes and top with the cilantro and sesame seeds. Serve as a side, or as a bowl over rice with greens.
Make it cheffy
Toast your sesame seeds
How
Toast them in a dry pan over medium heat for 2-3 minutes, shaking the pan often, until they turn light golden and smell nutty.
Why
Toasting wakes up the oils in the seeds, so the flavor gets much bigger.
Swaps
- Sambal → sriracha or chili crisp.
- Rice vinegar → lime juice.
Make ahead & storage
Make ahead
Make the sauce up to 3 days ahead.
Storage
Store potatoes and sauce separately in the fridge up to 3-4 days. Reheat the potatoes in the oven or air fryer at 400°F for 8-10 minutes to re-crisp.
Macros per serving
Estimate- Calories
- about 285
- Protein
- about 6 g
- Carbs
- about 41 g
- Fat
- about 12 g
Per serving, based on 4 servings and 4 medium sweet potatoes (about 1½ lb peeled). Sweet potato sizes and miso brands vary.