Miso-Butter Sweet Potatoes
We can’t think of anything more delicious than a sweet potato, roasted till creamy-soft, luscious and caramelized, slashed open and slathered with miso butter. You could stop there and enjoy it in its purity. Or add lots of freshly ground black pepper.
Or, for a special treat, strew it with sliced scallions and sprinkle with furikake (Japanese seasoning mix with sesame seeds and nori flakes) and shichimi togarashi (Japanese red pepper flakes).
A whole sweet potato done up this way makes a satisfying main course; half is a perfect side-dish.
Serves 4 as a main course or 8 as a side dish.
Ingredients
4 medium garnet sweet potatoes, scrubbed
6 tablespoons unsalted butter, room temperature
6 tablespoons white miso
2 scallions, sliced thin (both white and green parts)
Furikake to taste
Shichimi togarashi to taste (optional)
Instructions
1. Heat oven to 400 degrees. Line a rimmed baking sheet with parchment, foil or a Silpat mat. Use a fork to poke holes in five or six places around each sweet potato.
2. Place the sweet potatoes on the prepared baking sheet and roast until they seep caramel and they’re very soft and tender, about 1 hour for medium-sized sweet potatoes. (Very large ones may require 90 minutes or more.)
3. While the sweet potatoes are roasting, make the miso butter. Place the butter and miso in a small bowl and use a fork to combine them thoroughly. Set aside.
4. When the sweet potatoes are done roasting, place them on a serving platter and use a knife to slash them open from the top. Place a hand at each end of each potato and push your hands together, to open the potatos, increasing the visible flesh. Spread two or three tablespoons of the miso butter on each, strew a quarter of the scallions on top of each, and sprinkle with furikake and togarashi (if using) to taste. If they are to be shared, cut them in half horizontally. Serve immediately.
Miso-Butter Sweet Potato
Ingredients
- 4 medium garnet sweet potatoes, scrubbed
- 6 tablespoons unsalted butter, room temperature
- 6 tablespoons white miso
- 2 scallions, sliced thin (both white and green parts)
- Furikake to taste
- Shichimi togarashi to taste (optional)
Instructions
- Heat oven to 400 degrees. Line a rimmed baking sheet with parchment, foil or a Silpat mat. Use a fork to poke holes in five or six places around each sweet potato.
- Place the sweet potatoes on the prepared baking sheet and roast until they seep caramel and they’re very soft and tender, about 1 hour for medium-sized sweet potatoes. (Very large ones may require 90 minutes or more.)
- While the sweet potatoes are roasting, make the miso butter. Place the butter and miso in a small bowl and use a fork to combine them thoroughly. Set aside.
- When the sweet potatoes are done roasting, place them on a serving platter and use a knife to slash them open from the top. Place a hand at each end of each potato and push your hands together, to open the potatos, increasing the visible flesh. Spread two or three tablespoons of the miso butter on each, strew a quarter of the scallions on top of each, and sprinkle with furikake and togarashi (if using) to taste. If they are to be shared, cut them in half horizontally. Serve immediately.