Roasted Japanese Sweet Potatoes with Miso Butter


While at an Asian market shopping for miso, I spotted these sweet potatoes out of the corner of my eye. A helpful customer saw me eyeing them and insisted I try them and that I'd love them. She suggested I roast them and enjoy it as is. I listened and scooped up a few pounds, grabbed my miso, and headed home. I baked these in the oven until tender and then topped them with an intoxicating miso-butter. The rest is, as they say, history. The butter, salted and flavored by the miso and chopped scallions offered the perfect contrast to the sweet potatoes. If you never had one, I think they would best be described as having a chestnut like texture and taste. These are a new favorite around here.


Ingredients for Roasted Japanese Sweet Potatoes with Miso-Butter:


4 1/2 - 5 pounds Japanese sweet potatoes, cleaned and dried

12 tablespoons butter, room temperature

6 tablespoons white miso

5 tablespoons chopped scallions


Time-Saving Tips: You can make the butter in advance and keep it in the refrigerator; bring to room temperature before serving.


Let's see what we need.


We're ready to cook.


Mix the butter, miso, and scallions until well combined; set aside.


Place the potatoes on a parchment-lined sheet pan. Poke the potatoes on all sides with a fork. Bake in a preheated 450-degree oven for 1- 1 1/2 hours until tender. The cooking time will depend on the size of the potatoes.


They're ready! I love everything about these, the taste, the texture, the ease of preparing them, and even the size. I like to load them up on a platter with the butter and make a few of them for a beautiful presentation. Roasted Japanese Sweet Potato with Miso Butter is excellent for the family, and the leftovers are great heated up the next day for a snack or lunch. They're also great when entertaining and guests love them.


Enjoy!


Roasted Japanese Sweet Potatoes with Miso-Butter:

side/vegetable/snack


  • 4 1/2 - 5 pounds Japanese sweet potatoes cleaned and dried

  • 12 tablespoons butter, room temperature

  • 6 tablespoons white miso

  • 5 tablespoons chopped scallions

  • Mix the butter, miso, and scallions until well combined; set aside.

  • Place the potatoes on a parchment-lined sheet pan. Poke the potatoes on all sides with a fork. Bake in a preheated 450-degree oven for 1- 1 1/2 hours until tender. The cooking time will depend on the size of the potatoes.

  • Cut a slit on the top of each potato and add some butter.

  • Time-Saving Tips: You can make the butter in advance and keep it in the refrigerator; bring to room temperature before serving.

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