Kyoto-Style, Roasted Sweet Potatoes with Soy Sauce, Ginger and Scallions – a delicious vegan side dish that is easy to make and full of amazing flavor!

Kyoto Style Sweet Potatoes

These Japanese-inspired, Kyoto Roasted Sweet Potatoes can be made vegan, using olive oil or coconut oil. A simple delicious vegan side dish that is easy to make and full of amazing flavor!
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine Asian, Japan
Servings 4 servings
Calories 271 kcal


  • 2-3 small sweet potatoes sliced in half, lengthwise
  • olive oil for brushing
  • 1/4 cup olive oil, coconut oil or butter
  • 1/2 cup shallot very finely diced
  • 2 tsp ginger finely minced
  • 1 tbsp soy sauce
  • salt to taste
  • 3 scallions sliced


  • Preheat oven to 428F (220C°).
  • Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan. Brush or spray with olive oil.
  • Roast 30-40 minutes until fork tender (check at 30 mins, keeping in mind they need may need longer if very large).
  • While they are roasting make the dressing. Heat the oil or butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the soy sauce. Stir in the soy sauce as best you can, simmering for about 2 minutes. Turn off the heat.
  • Once the sweet potatoes are caramelized to your liking, spoon the dressing over each one.
  • Sprinkle with a little finishing salt and sprinkle with chopped scallions.
  • Enjoy as a side dish or as a vegan main, along with a salad.


Calories: 271kcalCarbohydrates: 44.5gProtein: 2.9gFat: 9.8gSaturated Fat: 1.4gFiber: 6.7gSugar: 1.7g
Tried this recipe?Let us know how it was!