Miso-Butter Sweet Potatoes
Original recipe by: Leslie Brenner
I can’t think of anything more delicious than a sweet potato, roasted till creamy-soft, luscious and caramelized, slashed open and slathered with miso butter. You could stop there and enjoy it in its purity. Or add lots of freshly ground black pepper.
Or, for a special treat, strew it with sliced scallions and sprinkle with furikake (Japanese seasoning mix with sesame seeds and nori flakes) and shichimi togarashi (Japanese red pepper flakes).
A whole sweet potato done up this way makes a satisfying main course; half is a perfect side-dish.
Serves 4 as a main course or 8 as a side dish.
Ingredients
4 medium garnet sweet potatoes, scrubbed
6 tablespoons unsalted butter, room temperature
6 tablespoons white miso
2 scallions, sliced thin (both white and green parts)
Furikake to taste
Shichimi togarashi to taste (optional)
Instructions
Heat oven to 400 degrees F. Line a rimmed baking sheet with parchmen…