Roasted Japanese Sweet Potatoes With Scallion Butter

5m
Prep Time

60m
Cook Time

1h 5m
Ready In

Recipe: #20172

July 16, 2015

Categories: Side Dishes, Vegetables, Sweet Potato/Yam, Japanese, 5 Ingredients Or Less, 5-Minute Prep, Fall/Autumn, Oven Bake, Gluten-Free, High Fiber, No Eggs, Vegetarian more

recipe by:
dienia b

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recipe by:
dienia b

"Gourmet November 2007 Lillian Chou"

Original is 8 servings

Metric US

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Ingredients

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4 to 5 pounds sweet potatoes (8 small slender Japanese or Garnet sweet potatoes)
1 1/2 sticks unsalted butter (well softened)

1 1/2 tablespoons miso paste, (preferably white) you may need to add more to your taste
3 tablespoons finely chopped scallion

Nutritional

Serving Size: 1 (63.3 g)
Calories 191.9
Total Fat - 18.8 g
Saturated Fat - 11.1 g
Cholesterol - 45.6 mg
Sodium - 6.5 mg
Total Carbohydrate - 5.5 g
Dietary Fiber - 1.1 g
Sugars - 0 g
Protein - 1.7 g
Calcium - 46.3 mg
Iron - 1.8 mg
Vitamin C - 5 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Preheat oven to 450°F with rack in upper third.

Step 2

Prick 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.

Step 3

While potatoes bake, stir together butter, miso, and scallion until combined.

Step 4

Slit 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.