1/1 Photo of Roasted Japanese Sweet Potatoes With Scallion Butter
1 hr 10 mins
If you've never had pale-fleshed Japanese sweet potatoes before, you'll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. From Gourmet magazine.
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- 1Preheat oven to 450°F with rack in upper third.
- 2Prick potatoes all over with a fork and put on a foil-lined large baking sheet.
- 3Bake until very soft when squeezed, 45 minutes to 1 hour.
- 4While potatoes bake, stir together butter, miso, and scallion until combined.
- 5Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.
- 6Serve with some scallion butter in center of each and with additional scallion butter on the side.
- 7Scallion butter can be made 4 days ahead and chilled, covered.
- 8Bring to warm room temperature and stir before using.
- 9Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil.
- 10Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.
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Nutritional Facts for Roasted Japanese Sweet Potatoes With Scallion Butter
Serving Size: 1 (156 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 271.2
- Calories from Fat 157
- Total Fat 17.5 g
- Saturated Fat 10.9 g
- Cholesterol 45.7 mg
- Sodium 189.5 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 4.1 g
- Sugars 5.6 g
- Protein 2.6 g