Roasted Sweet Potatoes with Sweet Miso-Scallion Butter

Roasted Sweet Potatoes with Sweet Miso-Scallion Butter
  • PREP TIME
    5 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    40 mins
  • SERVING
    4 People
  • VIEWS
    13

Earthy sweet potatoes, roasted to caramelized perfection, meet a luscious, umami-rich miso butter infused with the brightness of scallions. A simple yet sophisticated dish that will elevate any meal.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Fiber
    5 g
  • Protein
    3 g
  • Saturated Fat
    6 g
  • Sodium
    424 mg
  • Sugar
    14 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and lightly coat with cooking spray. (5 minutes)

02

Step

Brush the cut sides of the sweet potatoes with olive oil. Place them cut-side down on the prepared baking sheet. Lightly brush the skins with the remaining olive oil. (5 minutes)

03

Step

Roast in the preheated oven until the sweet potatoes are tender and cooked through, approximately 35 minutes.

04

Step

While the sweet potatoes are roasting, prepare the miso-scallion butter. In a small saucepan, warm the coconut oil over medium heat. Add the diced sweet onion and minced ginger and cook until softened, about 3-4 minutes.

05

Step

Remove the saucepan from the heat. Add the white miso and press it against the side of the pan with the back of a spoon to break it down and soften. Stir in the soy sauce, brown sugar, and sliced scallion.

06

Step

Return the saucepan to low heat and stir constantly until the sugar is completely melted and the mixture is warmed through. Be careful not to boil. (3 minutes)

07

Step

Remove the roasted sweet potatoes from the oven and flip them over. Cut a slit lengthwise into the flesh of each sweet potato and generously spoon the miso-scallion butter over the top. Serve immediately.

For an extra layer of flavor, try adding a pinch of red pepper flakes to the miso butter for a hint of spice.
If you don't have sweet onion on hand, yellow onion will work just fine.
The miso butter can be made ahead of time and stored in the refrigerator. Gently reheat before serving.

Amaya Yost

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 4 Ratings)
Total Reviews: (7)
  • Baylee Wyman

    This recipe is amazing! The miso butter is so flavorful and complements the sweetness of the potatoes perfectly.

  • Lori Reynolds

    The miso butter is also great on grilled corn.

  • Devyn Lowe

    I was skeptical about the miso butter, but it's incredible! My family devoured these sweet potatoes.

  • Kiley Altenwerth

    These are the best sweet potatoes I've ever had!

  • Marvin Dubuque

    I used maple syrup instead of brown sugar, and it was fantastic.

  • Thaddeus Johnston

    Easy to follow instructions and the results are delicious. I'll definitely be making this again.

  • Sage Gerlach

    I added a little sriracha to the miso butter for a kick. So good!

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