Prep 10 mins
Cook 1 hr
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.
- 8 small japanese sweet potatoes (4 to 5 pounds total) or 8 small garnet sweet potatoes (4 to 5 pounds total)
- 177.44 ml unsalted butter, well softened
- 22.18 ml miso (preferably white)
- 44.37 ml finely chopped scallions
- Preheat oven to 450°F with rack in upper third.
- Prick potatoes all over with a fork and put on a foil-lined large baking sheet.
- Bake until very soft when squeezed, 45 minutes to 1 hour.
- While potatoes bake, stir together butter, miso, and scallion until combined.
- Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.
- Serve with some scallion butter in center of each and with additional scallion butter on the side.
- Scallion butter can be made 4 days ahead and chilled, covered.
- Bring to warm room temperature and stir before using.
- Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil.
- Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.
Simple and delicious! I scaled back the butter mixture per serving, but the flavours still permeated the potatoes. I served with Miso-Glazed Cod (a Weight Watchers recipe) and stir-fried onions and zucchini.
I scaled the recipe down and used white miso. I loved the flavor it gave! I served with Szechuan black eyed pea salad and sticky rice. What a great meal I had! Thanks! Made for the Countries of Asia Challenge-Zaar World Tour#6 by a Looney Spoon Phoodie!