Crispy Miso Glazed Sweet Potato Wedges
These crispy miso glazed sweet potato wedges are a quick, healthy snack or side dish with a perfect balance of sweet, salty, and umami flavors. Roasted at high heat for a crispy exterior and glazed with a savory-sweet miso mixture, they are easy to make and delicious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: Japanese-inspired
Ingredients
Scale
- 3 medium sweet potatoes, washed and cut into 1/2 inch thick wedges
- 2 tablespoons white miso paste
- 1 tablespoon honey or maple syrup
- 1 tablespoon soy sauce (low sodium preferred)
- 1 teaspoon toasted sesame oil
- 1 clove garlic, finely minced
- 1 tablespoon toasted sesame seeds
- 2 stalks green onion, thinly sliced
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Wash and cut 3 medium sweet potatoes into wedges about 1/2 inch thick, keeping pieces roughly the same size.
- In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon honey or maple syrup, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 1 finely minced garlic clove. Add a teaspoon of warm water if the glaze is too thick.
- Place the sweet potato wedges in a large mixing bowl. Drizzle 1 tablespoon olive oil over them, sprinkle lightly with salt and pepper, and toss to coat evenly.
- Pour the miso glaze over the wedges and toss again to coat each piece well.
- Arrange the wedges in a single layer on the prepared baking sheet, leaving space between each wedge.
- Bake for 20 minutes, then flip each wedge using tongs or a spatula.
- Roast for another 10-12 minutes until edges are caramelized, crispy, and golden brown with a slightly sticky glaze.
- Remove from oven and immediately sprinkle 1 tablespoon toasted sesame seeds and sliced green onions over the wedges.
- Serve warm for best flavor and texture.
Notes
Use white miso for a milder flavor; substitute tamari for soy sauce for gluten-free. Do not overcrowd the baking sheet to ensure crispiness. Broil for 1-2 minutes at the end for extra crunch, watching closely. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain crispness.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 180
- Sugar: 8
- Sodium: 350
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 32
- Fiber: 5
- Protein: 3
Keywords: sweet potato wedges, miso glaze, healthy snack, crispy sweet potatoes, easy side dish, vegan option, gluten-free