Miso Butter Sweet Potatoes
50 min4 servings
Roasted sweet potato halves topped with a savory-umami miso butter, sesame seeds, and scallions.
| prepPreheat oven to 425°F / 220°C | ||||
| 2–3 sweet potatoes, halved or cubed | Toss potatoes with oil, cut-side down | Roast 425°F / 220°C, 28–30 min until golden | Flip, roast 15–20 min until fork-tender | Top with miso butter, sesame & scallions |
| 30 ml olive oil | ||||
| 2 teaspoons toasted sesame seeds | ||||
| 60 g unsalted butter, softened | Mix butter, miso, ginger & pepper | |||
| 1 tablespoon miso paste (sweet white miso) | ||||
| 1/16 teaspoon ground ginger | ||||
| cracked black pepper to taste | ||||
| 1–6 g scallions, chopped small | ||||
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