Miso-Maple Sweet Potato Tacos

These Asian-inspired glazed sweet potato tacos are topped with a creamy cilantro-coconut sauce. Serve them for a healthy meat, dairy, and gluten free meal!

miso maple sweet potato tacos / loveandlemons.com

It’s good to be home. We got back from Barcelona late last night… a shower never felt so good, and my bed has never felt so soft. Yet I still woke up around 5am, in the dark, ready to start the day in some other time zone. Hours and multiple cups of coffee later, I’m still in my pajamas, the puppy is in my lap… and I feel like quite the energetic insomniac.

miso maple sweet potato tacos / loveandlemons.com

Did you happen to see our kitchen tour yesterday?

We shot that just before we left for our trip along with this recipe. The heat here in Austin is just beginning to lift and refreshing cool(ish) breezes are are starting to feel like fall. Technically it’s still in the 90’s, but relative to what it was… it feels like sweet potato time.

miso maple sweet potato tacos / loveandlemons.com

The glaze in this is similar to a Japanese dengaku sauce. I altered it by using maple instead of regular sugar. And I served it with a cilantro coconut pepita sauce instead of normal salsa.

miso maple sweet potato tacos / loveandlemons.com

Top your tacos with some toasted pumpkin seeds for crunch and some slices of creamy avocado. And a good squeeze of lime. (For protein, feel free to add in some black beans, or serve some on the side).


miso-maple sweet potato tacos

for the sweet potatoes:
  • 2 tablespoons miso paste
  • 2 tablespoons maple syrup
  • 2 tablespoons rice wine vinegar
  • 2 medium sweet potatoes, unpeeled and chopped into small cubes
  • 1 small red onion, chopped
  • Olive oil
taco fixing options:
  • Corn tortillas, 2 to 3 per person
  • Avocado, sliced
  • Sprouts
  • Cilantro
  • Chopped scallions
  • Toasted pepitas
cilantro-coconut sauce
  • ½ cup light coconut milk
  • ¼ cup cilantro leaves
  • ¼ cup basil leaves
  • 1 scallion, green and white parts, chopped
  • ¼ cup toasted pepitas (pumpkin seeds)
  • 1 lime, zested and juiced
  • 1 small garlic clove
  • Splash of Sriracha hot sauce (optional)
  • Pinch of sugar (optional)
  • Salt and freshly-ground black pepper, to taste
  1. Heat oven to 400°F. Whisk the miso paste, maple syrup, and vinegar together in a small bowl. Spread sweet potatoes and onions in a single layer on a baking sheet (you might need 2 baking sheets). Drizzle with a little olive oil, and then liberally brush the glaze over the vegetables.
  2. Bake for 20 to 30 minutes. The time will vary depending on the heat of your oven and the size of your sweet potato cubes. The onions will likely be done first so be sure to watch and take them out when they're nicely browned but not burnt. When the sweet potatoes are finished, remove from the oven, taste and add another brushing of glaze if you wish.
  3. Make the cilantro sauce by pulsing all ingredients together In a food processor until just combined.
  4. Serve on warm corn tortillas with cilantro-coconut sauce and whatever fixings you like.

image #1 by us.
images #2, 3, 4 and 5 by Chris Perez for Apartment Therapy.


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  1. My spouse and I stumbled over here from a different website and thought I might as well check things out.

    I like what I see so now i’m following you.
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  4. Just made these and added a jalapeño to the dressing to spice it up a bit. Had to double the volume of the dressing because it was just too good. Will be made again and again and again… thanks for sharing! Love this blog!

    • jeanine

      Hi Tasha, I’m so happy you liked it them!

  5. Have I mentioned that I’m in love with your kitchen? I’m also pretty crazy about these tacos, they look and sound amazing.

  6. Missy

    Made this last night and it was delicious! Everyone raved about it and I stuffed myself 🙂

    Thank you!

    • jeanine

      I’m so glad, thanks for sharing!

  7. Maria from twopeasandtheirpod.com

    Great fall tacos!

  8. These look incredible! Love all of the flavours. And the pretty colours!

    Welcome home! Sounds like you had a wonderful trip, but it’s always nice to come home 🙂

  9. Beautiful recipe ! I love it, you always post such original ideas, thanks for that !

  10. Cara from biggirlssmallkitchen.com

    I want to eat tacos every night right now – yours first! Such pretty pictures, too.

  11. I use that same miso marinade for fish too, but I’d never thought of using it with sweet potatoes. I’ll have to try it!

  12. Manon from sattkochen.wordpress.com

    wow your kitchen is AMAZING. I love every single bit of it.

  13. Kathryn from londonbakes.com

    I loved seeing your kitchen; it’s just so beautiful and light. It really reminds me of your blog actually – it’s clearly the perfect space for you! Love the combination of flavours in these tacos and especially that miso glaze!

  14. Phi from princesstofu.com

    Image #1 looks great. I love your tacos interpretations. They are very vegetarian friendly and seasonal.

  15. Yum, I saw these yesterday, They look amazing and the photos were great. Congrats on the feature, so exciting.

  16. Kasey from turntablekitchen.com

    Your kitchen is absolutely stunning! Can I move in? Sweet potato tacos with a little kick of miso sound fantastic for this time of year. Looking forward to hearing more about your trip!

  17. Elle from happyyogis.com

    Yes! Another way to incorporate sweet potatoes. Love all the taco options on your site!

  18. “I feel like quite the energetic insomniac.” That would be me, like every day, lately :).

    So happy you’re home safe & sound. Nothing like your own bed after traveling in a foreign land.

    I love the addition of pumpkin seeds–such a great touch!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.