Miso Butter Sweet Potatoes are a savory and sweet dish packed with umami flavor. This recipe combines the creamy richness of butter, the unique depth of miso, and the natural sweetness of roasted sweet potatoes for a side dish that’s both comforting and gourmet.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons unsalted butter, softened
- 1 tablespoon white miso paste
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1/4 teaspoon sesame oil
- 1 tablespoon sesame seeds, toasted
- 1 tablespoon chopped green onions (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Poke a few holes in each with a fork to allow steam to escape.
- Roast the Sweet Potatoes: Place the sweet potatoes on the prepared baking sheet. Roast for 45–60 minutes, or until they are tender and easily pierced with a fork. Cooking time will vary depending on the size of the sweet potatoes.
- Make the Miso Butter: In a small bowl, mix the softened butter, miso paste, honey, and sesame oil until smooth and well combined. Taste and adjust sweetness if needed.
- Cut and Add Topping: Once the sweet potatoes are roasted, slice them open lengthwise and gently fluff the insides with a fork. Spread a generous dollop of the miso butter onto each sweet potato while they’re still warm so it melts into the flesh.
- Garnish: Sprinkle the sweet potatoes with toasted sesame seeds and chopped green onions for a pop of flavor and color.
- Serve: Serve warm as a side dish or enjoy them as a satisfying main dish with a salad or protein on the side.
Tips for Success
- Type of Miso: White miso paste (shiro miso) is milder and sweeter, making it perfect for this recipe. Avoid red miso, as it can be too intense.
- Vegan Option: Substitute the butter with a vegan butter alternative or coconut oil and replace honey with maple syrup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
These Miso Butter Sweet Potatoes are a wonderful blend of flavors, perfect for impressing guests or elevating your weeknight dinner!
Miso Butter Sweet Potatoes
Miso Butter Sweet Potatoes are a savory and sweet dish packed with umami flavor. This recipe combines the creamy richness of butter, the unique depth of miso, and the natural sweetness of roasted sweet potatoes for a side dish that’s both comforting and gourmet.
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons unsalted butter softened
- 1 tablespoon white miso paste
- 1 teaspoon honey or maple syrup for a vegan option
- 1/4 teaspoon sesame oil
- 1 tablespoon sesame seeds toasted
- 1 tablespoon chopped green onions optional
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly. Poke a few holes in each with a fork to allow steam to escape.
- Roast the Sweet Potatoes: Place the sweet potatoes on the prepared baking sheet. Roast for 45–60 minutes, or until they are tender and easily pierced with a fork. Cooking time will vary depending on the size of the sweet potatoes.
- Make the Miso Butter: In a small bowl, mix the softened butter, miso paste, honey, and sesame oil until smooth and well combined. Taste and adjust sweetness if needed.
- Cut and Add Topping: Once the sweet potatoes are roasted, slice them open lengthwise and gently fluff the insides with a fork. Spread a generous dollop of the miso butter onto each sweet potato while they’re still warm so it melts into the flesh.
- Garnish: Sprinkle the sweet potatoes with toasted sesame seeds and chopped green onions for a pop of flavor and color.
- Serve: Serve warm as a side dish or enjoy them as a satisfying main dish with a salad or protein on the side.
- Tips for Success
- Type of Miso: White miso paste (shiro miso) is milder and sweeter, making it perfect for this recipe. Avoid red miso, as it can be too intense.
- Vegan Option: Substitute the butter with a vegan butter alternative or coconut oil and replace honey with maple syrup.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- These Miso Butter Sweet Potatoes are a wonderful blend of flavors, perfect for impressing guests or elevating your weeknight dinner!
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