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Miso Sweet Potatoes

Miso Sweet Potatoes with Heavenly Umami Butter Bliss

Miso Sweet Potatoes are a delightful side dish that combines the sweetness of potatoes with umami-rich miso butter.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Gluten-Free, Vegetarian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes the heart of the dish
For the Miso Butter
  • 1/2 cup Butter softened unsalted
  • 3 tablespoons Brown Miso
  • 2 cloves Garlic freshly minced
  • 1 tablespoon Sriracha adjust based on spice preference
For the Toppings
  • 2 tablespoons Sesame Seeds for a nutty crunch
  • 1 cup Arugula dressed with olive oil and lemon juice

Equipment

  • oven
  • baking tray
  • Food Processor

Method
 

Oven Prep and Sweet Potatoes
  1. Preheat your oven to 200°C (400°F).
  2. Thoroughly wash and dry the sweet potatoes, trimming away any damaged spots.
  3. Place the sweet potatoes on a greased baking tray, leaving space between each.
  4. Bake for approximately 30 minutes or until soft when poked with a knife.
Miso Butter Preparation
  1. Combine softened butter, brown miso paste, garlic, and Sriracha in a food processor.
  2. Blend until smooth and creamy.
Serving
  1. Slice the baked sweet potatoes open and top with miso butter.
  2. Sprinkle sesame seeds on top and serve with arugula salad.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Miso butter can be stored for up to 2 weeks.