Description
These miso butter sweet potatoes are a flavorful and unique side dish, combining the natural sweetness of roasted sweet potatoes with the umami-rich taste of miso butter and a crunchy topping of sesame seeds and scallions.
Ingredients
- 3 medium sweet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, softened
- 1 tablespoon white miso paste
- 1 teaspoon maple syrup
- 1 teaspoon rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Using a fork, poke holes in the sweet potatoes and place them on a baking sheet lined with foil or parchment paper.
- Rub each sweet potato with a bit of olive oil and bake for 45-55 minutes, or until fork-tender.
- While the sweet potatoes roast, prepare the miso butter by mixing the softened butter, miso paste, maple syrup, rice vinegar, and toasted sesame oil in a small bowl until smooth. Set aside.
- Once the sweet potatoes are done, remove them from the oven and let cool slightly.
- Carefully slice each sweet potato down the middle and gently press the ends to open them.
- Dollop a spoonful of miso butter inside each sweet potato and let it melt.
- Top with toasted sesame seeds and sliced scallions.
- Season with salt and pepper to taste before serving.
Notes
- You can prepare the miso butter in advance and store it in the fridge for up to a week.
- For a vegan version, use plant-based butter.
- Garnish with chili flakes for a little heat.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 sweet potato
- Calories: 220
- Sugar: 7g
- Sodium: 330mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg
