Special thanks to our barbecue friends at Louisiana Grills for allowing us to share this original recipe as our 2026 Grilling for Gold recipe tour takes us to Japan during April.
Add unexpected, yet delicious flavour to your sweet potatoes with these Roasted Kyoto-Style Sweet Potatoes with Miso. A key ingredient in Japanese cooking, miso is a cultured mixture of soybeans, grain, and salt that is fermented until it takes on a savoury umami flavour profile. The sweet potatoes are roasted until tender, then topped with a flavourful pan sauce of caramelized ginger, scallions and miso that perfectly balances the sweetness of the potatoes.
- Prep Time: 10 Minutes
- Cook Time: 35 minutes
- Serves: 4
INGREDIENTS:
- 4 sweet potatoes, scrubbed, halved
- 1 tbsp olive oil
- 1 tbsp Kosher salt
- 1 tbsp black pepper
- 3 tbsp butter
- 3 tbsp coconut oil
- 1/4 cup red onion, minced
- 1/2 tbsp ginger, freshly grated
- 1 Miso soup packet
- 2 scallions, sliced
DIRECTIONS:
- Fire up your Louisiana Grills pellet grill and preheat grill to 425°F. If using a gas or charcoal grill, set it up for medium-high heat.
- Drizzle sweet potatoes with olive oil and season with salt and pepper. Transfer potatoes to preheated grill and place directly on grill grates over indirect heat. Cook for 30 minutes.
- Meanwhile, heat butter and coconut oil in a sauce pot over low heat. Add onion and ginger, and simmer for 2 to 3 minutes, until onion begins to brown. Remove from heat, whisk in the contents of miso soup packet, and pour into a glass jar to slightly cool.
- After 30 minutes, transfer sweet potatoes back to a metal sheet tray, then open the sear slide. Grill sweet potatoes (4 at a time) flesh side down for 1 minute, then remove from grill.
- Using a fork, pierce the flesh of the sweet potatoes then spoon miso-coconut-butter over the top of each half. Transfer to a serving platter and garnish with scallions. Serve hot.
Recipe Note: If you can find them, try this recipe with Japanese Sweet Potatoes.
