Roasted Japanese Sweet Potatoes with Miso Scallion Butter
October 17, 2017
The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now grown in the U.S. as well as many other regions of the world. Japanese sweet potatoes have a dark reddish-brown to rose-colored exterior skin with a creamy white to pale yellow inner flesh. They have a slightly nutty flavor, with hints of chestnut and a drier, starchier texture than other sweet potato varieties.
These Roasted Japanese Sweet Potatoes with Miso Scallion Butter has a sweet umami taste.
- Prep: 10 mins
- Cook: 40 mins
- Yields: 8 Servings
Directions
1Preheat oven to 450°F with rack in upper third.
2Prick 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.
3While potatoes bake, stir together butter, miso, and scallion until combined.
4Slit 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.
Notes
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.
Recipe adapted from Lillian Chou, GOURMET November 2007
3 Reviews
Sharon McGagh
October 17, 2017
Leslie, you have been using miso for years, finally the trend has caught up with you – I quote from Nigella’s new book, At My Table – “I must also confess that I have to stop myself adding sweet white miso to pretty much anything I’m cooking: it always provides such depth and rich, smoky savouriness.” So there you are, I am sure it will be the next big thing, remember how she featured Chorizo and now they are in every supermarket.
Eric Miller
October 17, 2017
This is so good and so simple. Make extra Miso Butter and keep it on hand to stir into a hot bowl of ramen–it makes all the difference!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Leslie Blythe
October 17, 2017
Yes, I always try to have miso paste in the fridge!