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Miso Butter Sweet Potato Spears
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This oven roasted miso butter sweet potato spears recipe makes for a simple and flavorful side that complements everything from roasted chicken thighs, simple fish like this roasted orange ginger salmon or honey soy pork chops. Miso is an under-utilized ingredient that’s common in Japanese cooking and is made by fermenting soybeans with white rice. When mixed with butter the combination adds a complex, savory flavor to the sweet potato wedges.
When roasted, the wedges get crispy because only two sides of the potatoes come into contact with pan, thus creating crispy on the outside, creamy on the inside wedges garnished with sour cream, sesame seeds, green onions, and cilantro. If you like these, then try cinnamon sugar sweet potato fries.
Key Ingredients in This Recipe
- Miso – For this recipe I use white miso, which has a mild flavor profile with a balance of sweet, salty and umami flavor. While miso can easily be purchased at Asian markets, its popularity in recent years has it popping up on grocery store shelves more frequently.
- Sweet potato – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor. As they are roast the sugars slightly caramelize for a delicious side. Over half the US sweet potato crops are grown in North Carolina. I cut the sweet potatoes into larger spears in this recipe though they can also be cut into sticks for smaller fries.
A full ingredient list with exact amounts can be found in the recipe card below.
Swaps and substitutions
- Try finishing with a dusting of furikake or togarashi for a Japanese-inspired finish.
- To make the dish vegan, swap traditional butter for a vegan/ non-dairy alternative and omit the sour cream drizzle.
- While I prefer to cut sweet potato wedges you can easily cut them into fries instead, just adjust the cooking time slightly for a thinner cut.
- You can also swap frozen bagged sweet potato wedges or fries though it is more economical to cut your own sweet potatoes.
How to Prep this Recipe in Advance
The miso butter can be made and stored refrigerated for up to 2 weeks in advance. Bring to room temperature before using with the sweet potatoes.
How to Make Miso Butter Sweet Potato Spears (Step-by-step)
Preheat oven to 400ºF (200ºC). Peel the sweet potatoes and cut into even ½”- thick wedges. Cut the wedges in half lengthwise if they are very long. Toss the wedges with the oil and arrange in an even single layer on a rimmed baking sheet.
In a small bowl stir together the butter, miso paste and the whites of the green onions together until completely combined and set aside.
Roast the sweet potatoes for 20 minutes then flip the potatoes.
Use a spoon to drop the miso butter over the sweet potatoes and continue roasting until crispy and golden brown, about an additional 10 minutes. If the potatoes aren’t browned enough, broil them on high for just 1 to 2 minutes.
Arrange the potatoes on a serving platter and sprinkle with sea salt then top with sesame seeds and drizzle with sour cream. Garnish with the remaining green onions, cilantro leaves and sour cream and serve immediately.
FAQ – Frequently Asked Questions
Combining miso and butter creates a rich, umami-packed spread that elevates simple roasted sweet potatoes into a savory, luxurious side.
White (sweet) miso is recommended for its milder, less salty flavor. It’s rich, sweet flavor when mixed with the butter makes it flavorful without overpowering the natural caramelized flavor of the sweet potatoes..
Yes! Simply swap traditional butter for a vegan/ non-dairy alternative. The sweet-savory profile remains, with equally satisfying flavor. Omit the sour cream drizzle.
Yes! I like to finish the sweet potato spears with a combination of green onion, sesame seeds and cilantro. You can also try finishing with a dusting of furikake or togarashi for a Japanese-inspired finish.
While I prefer to cut sweet potato wedges you can easily cut them into fries instead, just adjust the cooking time slightly for a thinner cut. You can also swap frozen bagged sweet potato wedges or fries though it is more economical to cut your own sweet potatoes.
Other Recipes to Try
If you enjoy this recipe, give these a try:
- Scallops and Shrimp in Miso-Lime Coconut Sauce
- Chickpea Fritters
- Chilled Soba Noodle Salad with Crispy Shiitake Mushrooms
- Coconut Curry Roasted Sweet Potato Bowl
- Sweet Potato Taquitos with Pomegranate and Pumpkin Seeds
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Miso Butter Sweet Potato Spears
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Ingredients:
- 3 small sweet potatoes or 2 medium sweet potatoes, about 2 pounds
- 2 tablespoons vegetable oil
- Kosher salt as needed
- Freshly ground black pepper, as needed
- 6 tablespoons unsalted butter, at room temperature
- 2 tablespoons white miso paste
- 2 green onions, thinly sliced, whites and greens divided
- Flake sea salt, as needed
- 1 teaspoon sesame seeds
- 2 tablespoons sour cream
- Handful cilantro leaves
Instructions:
- Preheat oven to 400ºF (200ºC).
- Peel the sweet potatoes and cut into even ½”- thick wedges. Cut the wedges in half lengthwise if they are very long. Toss the wedges with the oil and arrange in an even single layer on a rimmed baking sheet. Season with salt and pepper
- In a small bowl stir together the butter, miso paste and the whites of the green onions together until completely combined and set aside.
- Roast the sweet potatoes for 20 minutes then flip the potatoes.
- Use a spoon to drop the miso butter over the sweet potatoes and continue roasting until crispy and golden brown, about an additional 10 minutes. If the potatoes aren’t browned enough, broil them on high for just 1 to 2 minutes.
- Arrange the potatoes on a serving platter and sprinkle with sea salt then top with sesame seeds and drizzle with sour cream. Garnish with the remaining green onions, cilantro leaves and sour cream and serve immediately.
Notes:
Nutrition:
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Super tasty – wow what a combination butter and miso. I think I only roasted the spears 20 min in total. I also reduced the amount of butter a little but how wonderful. I served these as a side for chicken patties and a salad. Loved it and will certainly make this again. Thank you!
I’m so happy to hear you enjoyed the recipe! Thanks for sharing afra!
I’ve made these four times already and have started just doubling the miso butter so that I have extra in the fridge for putting on allll of the things! The first time I made them my husband said “what are these and why are they so good!?” We’ve had them with salmon and steak, but they are the perfect side for anything! We are OBSESSED.
Loved this recipe! Very easy to understand and my dish turned out great! I got a little confidence and added a dash of cinnamon and a light drizzle of agave and that was a great addition. Thank you Kylie for yet another great recipe!
So happy to hear it!!