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Miso Sweet Potatoes Recipe

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★★★★★

4.8 from 93 reviews

This Miso Sweet Potatoes recipe offers a delightful twist on classic baked sweet potatoes by topping them with a flavorful miso-infused butter. The combination of umami-rich miso, garlic, and a hint of spicy hot sauce creates a creamy, savory topping that perfectly complements the natural sweetness of the roasted sweet potatoes. Finished with a sprinkle of toasted sesame seeds and served alongside a fresh arugula salad dressed with olive oil and lemon juice, this dish is both comforting and vibrant.

Ingredients

Scale

Sweet Potatoes

  • 4 small to medium sweet potatoes
  • 2 tablespoons sesame seeds (black or white)
  • Coconut oil or olive oil, for greasing

Miso Butter

  • 5–6 oz (about 150 grams) unsalted butter, slightly softened
  • 2 tablespoons brown miso (unpasteurised)
  • 1 large garlic clove, finely diced
  • 1 teaspoon Sriracha (or Frank’s hot sauce)

Salad

  • Arugula or wild rocket leaves
  • Olive oil, for dressing
  • Lemon juice, for dressing

Instructions

  1. Preheat and Prepare Tray: Preheat your oven to 200°C (400°F). Lightly grease an oven tray or baking dish using a small amount of coconut oil or olive oil to prevent sticking.
  2. Bake the Sweet Potatoes: Wash and dry the sweet potatoes thoroughly, removing any blemishes. Place them whole on the prepared tray and bake for about 30 minutes until they are soft inside and have shrunk slightly. You can test by gently poking them with a knife to check tenderness.
  3. Make the Miso Butter: While the potatoes bake or ahead of time, combine the softened butter, brown miso, finely diced garlic, and Sriracha sauce in a food processor. Blend until the mixture is smooth, light, and whipped. Taste and adjust seasoning if needed, then transfer to a bowl.
  4. Serve: Remove the baked sweet potatoes from the oven and cut a slit along one side. Spoon approximately one tablespoon of the warm miso butter onto each potato, allowing it to melt inside. Sprinkle the potatoes with sesame seeds for added texture and flavor.
  5. Prepare Salad: Toss arugula or wild rocket leaves with a simple dressing made from olive oil and lemon juice. Serve alongside the miso sweet potatoes to add freshness and balance.

Notes

  • Use unpasteurised brown miso for the best umami flavor.
  • Adjust the amount of Sriracha according to your preferred spice level.
  • Sesame seeds can be toasted lightly before sprinkling for extra nuttiness.
  • To make the dish vegan, substitute the butter with a plant-based margarine or coconut oil and ensure the miso is vegan-friendly.
  • Sweet potatoes can vary in size; baking time might need slight adjustment depending on their thickness.

Keywords: miso sweet potatoes,baked sweet potatoes,umami butter,miso butter,sweet potato side dish,Japanese inspired recipe,vegetarian side dish

Find it online: https://tastybella.com/miso-sweet-potatoes-recipe/