Sweet Potatoes with Sesame-Pistachios and Miso-Citrus Dressing is a vibrant and flavor-packed dish combining roasted sweet potatoes with a zesty, umami-rich dressing and a crunchy nutty topping. This colorful side or light main is perfect for everything from holiday meals to weeknight dinners, and it offers a delightful mix of textures and flavors.
Why You’ll Love This Recipe
- A perfect balance of sweet, salty, nutty, and tangy
- Easy to prepare yet visually impressive
- Full of nutrient-rich ingredients
- Great served warm or at room temperature
- Naturally vegan and gluten-free adaptable
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Sweet potatoes (yams), peeled and cut into chunks or wedges
- Olive oil or sesame oil
- Salt and pepper
- White miso paste
- Orange juice
- Lemon juice
- Rice vinegar
- Honey or maple syrup
- Soy sauce or tamari
- Toasted sesame oil
- Shelled pistachios, chopped
- Toasted sesame seeds
- Fresh herbs like parsley or cilantro (optional)
- Optional garnish: pomegranate seeds, microgreens
Directions
- Roast the sweet potatoes
Preheat oven to 400°F (200°C). Toss sweet potato pieces with oil, salt, and pepper. Roast for 25–35 minutes, turning halfway, until golden and tender. - Make the miso-citrus dressing
In a bowl, whisk miso paste with orange and lemon juice, vinegar, maple syrup, soy sauce, and toasted sesame oil until smooth. - Toast the nuts and seeds
In a dry skillet over medium heat, toast chopped pistachios and sesame seeds until fragrant, about 3–4 minutes. Set aside to cool. - Assemble the dish
Transfer roasted sweet potatoes to a serving dish. Drizzle with miso-citrus dressing. Sprinkle with toasted pistachios and sesame seeds. Garnish with herbs and any optional toppings. - Serve
Best served warm or at room temperature as a side or light vegetarian main.
Servings and timing
- Servings: 6 as a side, 4 as a main
- Prep time: 10 minutes
- Cook time: 30–35 minutes
- Total time: ~45 minutes
Variations
- Use chopped walnuts, almonds, or pumpkin seeds instead of pistachios
- Add crushed red pepper for a spicy kick
- Swap orange juice with grapefruit or lime for a different citrus flavor
- Serve over quinoa, farro, or rice for a more filling meal
- Add crumbled feta or goat cheese for a creamy touch (if not vegan)
Storage/Reheating
- Store in an airtight container in the fridge for up to 4 days
- Reheat in a 350°F oven or enjoy at room temperature
- Not suitable for freezing—texture may suffer
FAQs
1. Can I make this dish ahead of time?
Yes—roast the sweet potatoes and prepare the dressing in advance. Combine just before serving.
2. What kind of miso should I use?
White (shiro) miso is ideal for its mild flavor, but red miso can work with less salt added.
3. Can I use other citrus juices?
Absolutely—lime or grapefruit juice adds a unique twist.
4. Is this dish vegan?
Yes, if you use maple syrup instead of honey.
5. Can I use canned sweet potatoes?
Fresh is best for roasting; canned are too soft and watery.
6. How spicy is this recipe?
It’s not spicy unless you add optional chili flakes or hot sauce.
7. What nuts pair well besides pistachios?
Walnuts, almonds, pecans, or pumpkin seeds are all excellent substitutes.
8. Is this gluten-free?
Yes, if you use tamari instead of soy sauce.
9. Can I freeze leftovers?
No—roasted sweet potatoes don’t freeze well and can become mushy.
10. What can I serve this with?
It pairs well with grilled meats, roasted tofu, grain bowls, or simple green salads.
Conclusion
Sweet Potatoes with Sesame-Pistachios and Miso-Citrus Dressing is a colorful, crave-worthy dish that’s equal parts comforting and refreshing. Whether you’re serving it as a stunning side or a vegetarian main, it’s sure to bring brightness and flavor to your table with minimal effort and maximum impact.
PrintSweet Potatoes with Sesame-Pistachios and Miso-Citrus Dressing
Roasted sweet potatoes topped with crunchy sesame‑pistachios and drizzled with a tangy miso‑citrus dressing—savory, nutty, and bright in every bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion / Modern
- Diet: Low Fat
Ingredients
- 2 large sweet potatoes (about 600 g), peeled and cut into 2 cm cubes
- 2 Tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1/3 cup shelled pistachios, roughly chopped
- 2 Tbsp sesame seeds (toasted, mix of white and black if available)
- 2 Tbsp chopped fresh cilantro or parsley (optional garnish)
- For the dressing:
- 2 Tbsp white miso paste
- 2 Tbsp fresh orange or grapefruit juice
- 1 Tbsp rice vinegar
- 1 Tbsp honey or maple syrup
- 1 tsp sesame oil
- 2 Tbsp water (adjust to thin)
- Pinch of chili flakes (optional)
Instructions
- Preheat oven to 200 °C (400 °F). Toss sweet potato cubes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 25–30 minutes, turning halfway, until tender and caramelized on edges.
- While potatoes roast, toast sesame seeds in a dry pan over medium heat until fragrant and slightly golden; remove and set aside.
- Combine dressing ingredients—miso paste, citrus juice, vinegar, honey/maple syrup, sesame oil, water, and chili flakes—in a bowl; whisk until smooth. Add more water if needed for pourable consistency.
- When sweet potatoes are done, transfer to a serving platter or bowl. Drizzle with the miso‑citrus dressing.
- Sprinkle with toasted sesame seeds and chopped pistachios. Garnish with fresh cilantro or parsley if using.
- Serve warm or at room temperature as a flavorful side dish.
Notes
- Use yams or butternut squash as variations.
- Make it vegan by using maple syrup instead of honey.
- Adjust citrus juice amount to balance sweetness and tang.
- For extra creaminess, add a dollop of Greek yogurt or tahini before serving.
- Leftovers reheat well—just add a splash of citrus dressing to revive flavor.
Nutrition
- Serving Size: 1 serving (≈150 g)
- Calories: 240 kcal
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg