Miso Roasted Sweet Potatoes with Labneh and Chilli Lime Salsa

Tossing sweet potato wedges with a zingy miso glaze and roasting them until golden is a pretty unbeatable combination. These miso roasted sweet potatoes are easy, moreish, and can be enjoyed hot or at room temperature. Pile them onto creamy labneh, drizzle with a fresh salsa, and you’ve got a star of a side.

Miso Roasted Sweet Potatoes, at a Glance

⏰Time: 55 minutes

🍽️Makes: 6 side servings

🛒 Key Ingredients: Sweet potatoes, white miso paste, labneh, honey, lime, chili, cilantro

🍳 Cooking Method: Oven

👩‍🍳 Serve With:Sticky miso chicken, herby roast chicken, no-peel roast potatoes, broccoli crunch salad, and two-ingredient dough dinner rolls.

💪Why it Works: Miso and honey complement the flavor of the sweet potatoes, while the creamy labneh brings richness, and the herby salsa freshens everything up.

🥗Perfect For: Dinner parties and entertaining, Thanksgiving and Christmas spreads, whenever you need a showstopping side dish.

A Simple Side to Seriously Impress

Why can I never resist a sweet and salty combination?!

Growing up, I was never a fan of sweet root vegetables – but I’ve realized the secret is to combine them with something deeply savory and salty. Miso is the perfect candidate. Mixed with honey, it creates a flavor-packed glaze that’s tossed with the sweet potatoes before roasting. The finished product is creamy, salty, sweet, and utterly delicious.

Pile everything on top of thick, creamy labneh, top with a fresh herby salsa, and you’ve got the perfect side for a whole host of dishes. Think sticky gochujang chicken thighs or herby roast chicken, pan-fried fish, juicy lamb koftas, enjoy it as part of a vegetarian salad spread, or add it to your Thanksgiving or Christmas line-up.

It’s also great because it works just as well at room temperature as it does warm, making it fab for prepping ahead of time.

Ingredients You’ll Need

• Sweet potatoes. I still struggle to call these sweet potatoes (we call them kumara in New Zealand). I’ve just used the most readily available type of sweet potato you can pick up in the store. You could also use butternut squash or pumpkin.
• White miso paste. This might be my most used ingredient. It just packs SO much flavor into whatever you use it with, and it’s brilliant paired with something sweet. It’s umami-packed and so versatile, so I always encourage you to have some in the fridge.
• Honey. Sweet potatoes are – obviously – sweet, but the honey is here to temper the saltiness of the miso. It’ll also help the sweet potatoes caramelize in the oven.
• Labneh. This is super thick, luscious strained yogurt. It’s really easy to make yourself – here’s my guide for how to make labneh – but it can be a little tricky to find. The best alternative is a nice, thick Greek yogurt.

The chilli lime salsa brings a lovely spicy, sour note to round out the dish, so I love it drizzled on top. That’s just scallions, cilantro (use mint or flat-leaf parsley if you’re a cilantro hater), chilli, lime zest, lime juice, and sesame oil.

How to Make Miso Roasted Sweet Potatoes

This is a step-by-step photo overview of how to make the sweet potatoes – the full recipe with ingredient notes is at the bottom of the page for you.

1. Mix the miso, honey and olive oil with a whisk or a fork, until it looks like a thick, golden sauce.

1. Chop the sweet potatoes into chunks, then add them a large baking dish and toss with the miso glaze. Transfer to the oven.

1. While the potatoes roast, make the salsa. Combine chopped scallions, red chilli, cilantro, lime zest, lime juice, and sesame oil in a small bowl and mix.

1. You want the potatoes to be a little charred around the edges, and they should be able to be pierced with a fork easily.

1. Smooth the labneh onto the base of a serving plate, then pile the roasted sweet potatoes on top. Drizzle over the salsa, then finish with curly scallions and toasted sesame seeds.

Watch How to Make Miso Roasted Sweet Potatoes

Miso Roasted Sweet Potato FAQs

What is labneh?

Labneh is a very thick, strained yogurt. It’s made by bundling up plain yogurt in a cheesecloth, then hanging it up to let the liquid drain out over a few hours. You can make it yourself really easily (here’s my guide for how to make labneh), find it in speciality stores, or just use a thick Greek yogurt in its place.

Can I make the sweet potatoes in advance?

You can! This is great at room temperature too, so it’s a great make-ahead dish for parties or entertaining. You can roast the sweet potatoes 2 days in advance, but don’t mix the salsa with the sesame oil and lime juice until you’re ready to serve. You can prepare the salsa elements and then just mix through the liquid when ready.

What’s the best miso to use?

I use white miso paste in this recipe – its savory sweetness works really well with the sweet potatoes. This type of miso is generally the one you’ll find most easily in stores too. Different types of miso have different strengths, so just taste it before you use it.

If you make this recipe, I’d love to hear from you! You can leave me a comment below.

Tossing sweet potato wedges with a zingy miso glaze and roasting them until golden is a pretty unbeatable combination. These miso roasted sweet potatoes are easy, moreish and can be enjoyed hot or cold. Pile them onto creamy labneh, drizzle with a fresh salsa and you've got a star of a side. Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Servings: 6 servings

Course: Side Dish
Cuisine: asian

Ingredients Method Nutrition Notes

Ingredients

For the miso sweet potatoes –

• 2 lb sweet potatoes, (1kg)
• 2 tablespoons white miso paste
• 1 ½ tablespoons honey
• 2 tablespoons olive oil

For the chilli lime salsa –

• ½ cup cilantro, coriander leaves, chopped
• ½ red chilli, finely chopped
• 1 scallion, spring onions, finely chopped
• 1 tablespoon sesame oil
• 1 tablespoon lime juice, or use lemon
• Zest of 1 lime, or use lemon
• ½ teaspoon salt

To serve –

• ½ cup labneh, or use thick Greek yogurt
• 1 scallion, finely sliced lengthways and put in a glass of water (this will make the strips curl up)
• 1 tablespoon toasted sesame seeds

Method

1. Make the miso glaze.Heat your oven to 400°F (200°C) fan and get a large oven-proof dish or sheet pan ready. Add the 2 tablespoons of miso paste, 1 ½ tablespoons of honey, and 2 tablespoons of olive oil to a large mixing bowl. Mix well with a whisk or a fork until you get a cohesive, thick sauce. You’ll need to mash up the miso a bit to mix it through.
2. Prepare the sweet potatoes.Chop the sweet potatoes into large chunks – I like to cut them into quarters, lengthways, and then each quarter into 3 pieces. Add the chopped sweet potatoes to your oven dish or tray, then pour over the miso glaze. Toss them well so that they’re completely coated in the glaze.
3. Roast the sweet potatoes.Arrange the sweet potatoes so they're in a single layer (this will help them cook evenly and roast rather than steam, which will happen if they're all on top of each other). You may need to use 2 trays or dishes for this.Roast for 45 minutes, stirring them a couple of times throughout the cooking time. You want them to be golden, with charred edges and easily pierced with a fork.
4. Make the chilli lime salsa.While the sweet potatoes are cooking, add ½ cup of chopped cilantro leaves, chopped red chilli, scallion, 1 tablespoon of sesame oil, 1 tablespoon of lime juice, the zest of 1 lime, and ½ teaspoon of salt to a small bowl. Whisk with a fork to combine well, then set aside.
5. Assemble and serve.Once the potatoes are tender and golden, remove them from the oven. Spread the labneh onto the base of a large serving dish, hollowing out the middle a little.Pile the roasted sweet potatoes on top, then spoon over the chilli lime salsa. Finish with a sprinkling of sesame seeds and curly scallions to serve.

Nutrition

Calories: 275kcal
Carbohydrates: 41.2g
Protein: 4.7g
Fat: 10.9g
Saturated Fat: 3.2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 5.3g
Trans Fat: 0.1g
Cholesterol: 8mg
Sodium: 568mg
Potassium: 643mg
Fiber: 5.7g
Sugar: 11.9g
Vitamin A: 23830IU
Vitamin C: 8.3mg
Calcium: 115mg
Iron: 1.6mg

Notes

PREP AHEAD: You can roast the sweet potatoes two days ahead of time, but don’t mix the salsa with the sesame oil and lime juice until you’re ready to serve. You can prepare the salsa elements and then just mix through the liquid when ready. INGREDIENT NOTES: Labneh is a thick, strained yogurt. It’s really easy to make yourself – have a look at my guide for how to make labneh – or use a thick Greek yogurt instead. If you can find the brand Fage, I find that it’s thick enough to use as labneh which is a great quick hack. SUBSTITUTIONS: Leave out the chilli in the salsa if you’re worried about the heat – it’s not a super spicy salsa and it works well with the sweetness of the sweet potatoes, but it will be just as tasty without. I know cilantro can be a controversial herb – so if you’re in the camp of those who don’t like it, switch it out for mint or flat-leaf parsley.