Roasted Japanese Sweet Potatoes With Scallion Butter

Submitted by lazyme

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 4
• Serves: 8

ingredients

• 8 small japanese sweet potatoes (4 to 5 pounds total) or 8 small garnet sweet potatoes (4 to 5 pounds total)
• 3⁄4 cup unsalted butter, well softened
• 1 1⁄2 tablespoons miso (preferably white)
• 3 tablespoons finely chopped scallions

directions

1. Preheat oven to 450°F with rack in upper third.
2. Prick potatoes all over with a fork and put on a foil-lined large baking sheet.
3. Bake until very soft when squeezed, 45 minutes to 1 hour.
4. While potatoes bake, stir together butter, miso, and scallion until combined.
5. Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.
6. Serve with some scallion butter in center of each and with additional scallion butter on the side.
7. Scallion butter can be made 4 days ahead and chilled, covered.
8. Bring to warm room temperature and stir before using.
9. Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil.
10. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.

Reviews

[angelak]

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.

 

[Sharon123]

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!