miso-butter roasted sweet potatoes
my obsession with roasted sweet potatoes, in particular japanese sweet potatoes, is very real. I typically buy mini ones from the farmers market and roast 5-8 at a time and leave in the fridge to snack on during the week. so it was kinda a ‘no duh’ to turn one of my favorite foods into a very easy-to-make potluck-friendly dish!
some of you might remember this dish from a few years ago where I steamed the sweet potatoes whole in a crockpot and served them halved! recipe is pretty much the same but a little more sharing-friendly 🙂
I used:
- 2 extra large japanese sweet potatoes (~2lbs)
- 2 tbsp unsalted butter
- 2 tbsp white miso
- 1 scallion, thinly sliced
- 2 cloves garlic
- 1 lemon
- furikake
- togarashi
- flaky salt
to make:
- wash sweet potatoes and roast whole in oven at 400F for 1 hour
- when potatoes are done roasting, make miso butter by melting together butter and miso in a pan over low heat and mix together (you can also just use softened butter and miso if you’re planning on spreading it on the sweet potatoes straight from the crockpot)
- cut sweet potatoes into 1/2 inch thick rounds and top with miso-butter, a squeeze of lemon juice, flaky salt, minced garlic, scallions, furikake, and togarashi