This is one of my absolute favorite sweet potato recipes of all time. Our family is obsessed with the Japanese sweet potato variety, and mixing in the miso with maple and butter yields other-worldly results!
| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 Japanese sweet potatoes (or any variety of sweet potato)
- 1 tablespoon olive oil
- Kosher salt
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 scallions, thinly sliced
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Prick the sweet potatoes a few times with a fork. Rub each potato with olive oil and sprinkle it with salt. Bake on the prepared baking sheet until very tender, 45 to 50 minutes. Remove from the oven and let cool slightly; turn the oven to broil.
- In a medium bowl, use an electric mixer to blend the butter, miso paste and maple syrup.
- Cut the tops off the sweet potatoes and scoop the flesh into the bowl with the miso mixture, leaving about 1/4 inch of flesh in the peel. Use an electric mixer to blend the potato flesh and miso maple butter. Taste and season with salt, if needed.
- Spoon the mixture back into the potatoes. Return to the baking sheet and broil until browned and bubbling, 3 to 4 minutes. Garnish with the scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 289 |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 3 g |
| Cholesterol | 31 mg |
| Sodium | 402 mg |
Reviews
Wow, these were good. I found Japanese sweet potatoes at Whole Foods and Publix. And I almost skipped the scallion topping but glad I didn’t –they were the perfect exclamation point. Delicious!
Made this with regular sweet potatoes as I don’t have access to the Japanese ones. Delicious and will definitely make again. Thank you Katie!
This was a delicious and satisfying sweet potato recipe. My husband loved the flavor and asked what miso was and can we put it something else. Easy to make and so good! Karen
I’m not rating yet, but hello these have been around forever! Nutritional value better than regular sweet potatoes. I’ve been working with these for a while in so many ways as well as the rest of my asian culture. So I’m here to say thank you for bringing it forward to the american culture, I will try this and post at that time . O and thanks for driving up the price!