Miso-Maple Roasted Sweet Potatoes with Crispy Sage

A sweet potato side dish that's a little different from the usual Thanksgiving recipes, these Miso-Maple Roasted Sweet Potatoes with Crispy Sage are worth adding to your menu. Sweet potatoes are roasted until tender with beautifully caramelized edges, then coated in a savory-sweet glaze made with white miso, pure maple syrup, apple cider vinegar, and a touch of Dijon mustard. The result is a delicious balance of sweet, salty, tangy, and savory flavors that makes this roasted sweet potato recipe anything but ordinary.

What makes these roasted sweet potatoes special is the combination of simple ingredients that bring so much flavor. White miso adds a rich, savory depth that balances the natural sweetness of the potatoes, while maple syrup creates a glossy caramelized coating. A splash of apple cider vinegar and fresh lemon juice brightens everything up, keeping the glaze from tasting overly sweet. Finished with crispy sage, crunchy pecans, and fresh parsley, every bite has a little something different going on.

This easy sweet potato recipe is naturally gluten-free and makes a beautiful addition to your Thanksgiving dinner, holiday table, or everyday fall and winter meals. Unlike traditional sweet potato casseroles loaded with brown sugar or marshmallows, this version takes a more savory approach while still celebrating the natural sweetness of the potatoes. It's an easy roasted vegetable side dish that looks impressive on a serving platter but requires minimal prep and just a handful of pantry staples.

Frequently Asked Questions

Can I make miso-maple roasted sweet potatoes ahead of time?

Yes! You can peel and cube the sweet potatoes up to 1-2 days ahead and store them in an airtight container in the refrigerator. You can also prepare the miso-maple glaze in advance. For the best texture, roast and glaze the sweet potatoes just before serving so the edges stay nicely caramelized.

What does miso taste like on sweet potatoes?

White miso has a mild, savory, slightly salty flavor that adds depth and balances the natural sweetness of roasted sweet potatoes. Combined with maple syrup, apple cider vinegar, and fresh lemon juice, it creates a sweet and savory glaze that isn't overly sugary.

How do I store leftover miso-maple roasted sweet potatoes?

Store leftover roasted sweet potatoes in an airtight container in the refrigerator for up to 4 days. To reheat, spread them on a baking sheet and warm in a 375°F oven until heated through. You can also use an air fryer to help bring back some of the caramelized edges.

SWEET POTATO INGREDIENTS

2 lbs sweet potatoes, peeled and cut into 1-inch cubes

1 ½ Tbsp extra virgin olive oil

½ tsp garlic powder

½ tsp kosher salt

¼ tsp black pepper

MISO-MAPLE GLAZE INGREDIENTS

1 ½ Tbsp white miso paste

1 ½ Tbsp pure maple syrup

1 Tbsp extra virgin olive oil

1 Tbsp apple cider vinegar

1 tsp fresh lemon juice

½ tsp Dijon mustard

½ tsp garlic powder

1 Tbsp water

TOPPINGS

1 Tbsp olive oil

12–15 fresh sage leaves

¼ cup pecans, crushed

1 Tbsp fresh parsley, finely chopped

Flaky sea salt, optional

HOW TO MAKE

Preheat oven to 425°F.

Pat sweet potatoes completely dry and arrange in a single layer on a large metal baking sheet. Use two baking sheets if needed to avoid overcrowding.

Toss with olive oil, garlic powder, salt and pepper.

Roast for 25-30 minutes, flipping halfway through, until fork-tender and caramelized around the edges.

While the sweet potatoes roast, whisk together the white miso, maple syrup, olive oil, apple cider vinegar, lemon juice, Dijon mustard, garlic powder and water until smooth.

Heat 1 Tbsp olive oil in a small skillet over medium heat. Add sage leaves and cook for approximately 30-60 seconds per side until crisp. Transfer to a paper towel-lined plate.

Remove the sweet potatoes from the oven and gently toss with the miso-maple glaze until evenly coated.

Spread back into a single layer and switch the oven to high broil. Broil for 2-3 minutes, watching closely, until the glaze is bubbling and caramelized. Do not walk away, as the maple syrup can burn quickly.

Transfer to a serving platter. Top with crispy sage, pecans, and fresh parsley. Finish with flaky sea salt, if desired.