So I started making these because I had half a tub of miso in the fridge and a sweet potato that needed to be used. That’s honestly the whole origin story. What I didn’t expect was that the combination would become the thing I make more than almost anything else on a weeknight.
Miso and sweet potato are genuinely good together. The miso brings salt and that slightly funky depth, the honey keeps things from tipping too savory, and the butter — okay, the butter is doing a lot of work here. It all caramelizes against the sweet potato in the high heat of the toaster oven and goes somewhere completely different than any of the ingredients suggest on their own. You need a good toaster oven baking pan that fits your machine properly, because if the sweet potato rounds are steaming instead of roasting you’ll be disappointed. Single layer, hot oven, that’s it.
I use a compact toaster oven on my counter most nights and it handles this perfectly. The size of the oven cavity actually helps — things roast faster and the heat is more concentrated than a full oven. 425°F for about 25 minutes total, flipping once, and you get sweet potatoes with crispy caramelized edges and a sticky, savory glaze. The scallions and sesame on top aren’t just garnish. They add freshness and crunch that the dish actually needs.
This works as a side for four people or, honestly, a main for two if you eat it over rice. It’s one of those recipes that sounds fancier than it is — white miso is in most grocery stores now, usually near the tofu and refrigerated Asian ingredients.
Toaster Oven Crispy Miso Butter Roasted Sweet Potatoes with Scallions and Sesame
Sweet potatoes roasted in a toaster oven with a savory miso butter glaze, finished with toasted sesame seeds and fresh scallions. Ready in about 35 minutes and genuinely one of my favorite weeknight sides.
Ingredients
Instructions
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Preheat your toaster oven to 425°F. Line the toaster oven baking pan with foil and brush it lightly with olive oil.
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In a small bowl, mix together the softened butter, miso paste, honey, sesame oil, and soy sauce until smooth. It'll look a little lumpy at first — just keep stirring. Set it aside.
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Lay the sweet potato rounds in a single layer on the prepared pan. Don't crowd them. If they're overlapping, they'll steam instead of roast, and you'll lose those crispy edges.
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Spoon or brush about half the miso butter over the tops of the sweet potato rounds. Roast for 15 minutes.
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Flip each round, brush the other side with the remaining miso butter, and roast another 10 minutes. By this point the edges should be dark and caramelized in spots — that's exactly what you want.
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Pull the pan out. Let the rounds sit for 2 minutes (the glaze firms up slightly and gets a little sticky). Transfer to a plate, scatter the sesame seeds and scallions over the top, add red pepper flakes if you're using them, and serve right away.
Notes
White miso is milder and sweeter than red or dark miso — I'd stick with white here. Red miso will make the glaze taste a little too funky and can overpower the sweet potato. If your toaster oven runs hot, check at the 12-minute mark on the first side. Leftovers reheat really well at 400°F for 5-6 minutes straight on the pan — they crisp back up almost as well as fresh. These are good as a side for pretty much anything, but I've also eaten them over rice with a soft-boiled egg and called it dinner.
Nutrition
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Written by
Emma is a home cook who loves coaxing big flavor out of a toaster oven — from crispy roasted vegetables to easy weeknight dinners and sweet treats. She develops and tests Toastera's recipes for small-appliance kitchens.
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