Kokada and Miso-Glazed Sweet Potatoes

We published this recipe during the Thanksgiving season because this is a fun little twist on the traditional sweet potato recipes that we know and love AND it happens to be vegan.

The miso and soy sauce add a little bit of bite and salt while the Kokada Classic creates a yummy, sweet finish!

Not only are these perfect as a Thanksgiving side, but these are about to be your new go-to addition to your favorite buddha bowls or warn salad recipe! These are about to be your year round go to!

Miso-Glazed Sweet Potatoes, serves 4-5 as a side


· 4-5 small sweet potatoes

· Juice of 1 lime

· 2 tbsp white miso paste

· 1.5 tbsp Kokada Classic

· 1 tbsp tamari or soy sauce

· 1 tsp rice vinegar

· Pinch of garlic powder



1. Preheat oven to425 F.

2. Wash and cube the sweet potatoes.

3. Place on a parchment lined baking sheet.

4. Bake for 15minutes, toss, then bake another 20 minutes.

5. To make the glaze, whisk together the rest of the ingredients.

6. Once the sweet potatoes are baked, let them cool for 10 minutes.

7. Place them in a bowl and pour the glaze on them. Toss and serve!


Tip: prep these, store in an airtight container and use in meals throughout the week (they are also good cold or room temperature)!

 Other Serving Ideas:

· In a buddha bowl with white rice, shiitake mushrooms, and spinach.

· As a side dish with baked tofu and roasted broccoli.

· In a warm salad with other roasted vegetables, quinoa, and chickpeas.

Shop Our Products:

Kokada Classic


Meet your sweet and healthy best friend, Kokada Classic! As the name might have told you, Classic is our OG, ride or die, staple spread. SHIPS FEBRUARY 11

Kokada Brownie


Secret's out... We crave chocolate as much as you do! Kokada Brownie is our decadent brownie batter with a healthy twist.

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