Roasted Japanese Sweet Potatoes With Scallion Butter

8
Servings
5m
Prep Time
60m
Cook Time
1h 5m
Ready In


"Gourmet November 2007 Lillian Chou"

Original recipe yields 8 servings
OK

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 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.

Tips & Variations


No special items needed.

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