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    Category Home » Recipes » Roasted Japanese Sweet Potatoes with Miso Butter

    Roasted Japanese Sweet Potatoes with Miso Butter

    Published: Aug 14, 2019 · Modified: Dec 23, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Baked until tender and fluffy then sliced open and filled a generous serving of umami-rich miso butter, these Roasted Japanese Sweet Potatoes are a simple and delicious side dish for almost any meal. Serve them with chicken, pork, fish, or a simple salad.

    Three baked Japanese Sweet Potatoes on a silver oval platter, topped with thinly sliced scallions.

    Japanese sweet potatoes (also known as satsumaimo) are insanely flavorful. Less candy-sweet than traditional orange sweet potatoes, these starchy root vegetables have a more subdued chestnut flavor and distinctly dense, velvety texture.

    After baking, the potatoes are sliced open, fluffed with a fork and mounted with heaping spoonfuls of miso compound butter–swoon!

    While you’re at it… pick up a few extra potatoes at the store and give Whipped Japanese Sweet Potatoes a try next!

    Ingredients:

    Here’s everything you’ll need to make this recipe: Japanese sweet potatoes, butter, white or yellow miso paste, green onions, olive oil, and salt.

    Recipe ingredients individually labeled; miso, olive oil, a white dish of butter,3 green onions and three purple yams.

    Recipes Step by Step:

    Step 1. Roast the Potatoes

    Wash the potatoes well then place them on a lined baking sheet. Rub them with a thin, even layer of olive oil then sprinkle with salt. Bake until completely soft and tender. To check for doneness: insert a pairing knife into the thickest part of the potato. If it goes in easily, with no resistance, it’s done.

    Three purple yams on a brown parchment lined baking tray.

    Pro tip: Sweet potatoes tend to release sugary liquid while baking which can caramelize and burn onto your baking tray. Lining the pan with parchment paper or a silicone baking mat ensures an easy clean up.

    Step 2: Make the Miso Butter

    While the potatoes are baking whisk together the miso butter. Set aside.

    A bowl with softened butter and a silver spoon.

    Step 3: Serve

    To serve, use a paring knife to slice halfway through the potato lengthwise, give it a gentle squeeze to open then use a fork to fluff up the interior flesh. Top each potato with miso butter, sliced green onion and salt.

    A close up image of baked purple-skin sweet potatoes with a fluffy interior.

    Find more savory sides:

    • Maple-Ginger Glazed Carrots
    • Roasted Brussels Sprouts with Bacon Vinaigrette
    • Roasted Fingerling Potatoes with Garlic and Rosemary
    • Maple-Mascarpone Whipped Sweet Potatoes

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Three baked Japanese Sweet Potatoes on a silver oval platter, topped with thinly sliced scallions.

    Roasted Japanese Sweet Potatoes with Miso Butter

    Baked until tender and fluffy then sliced open and filled a generous serving of umami-rich miso butter, these Roasted Japanese Sweet Potatoes are a simple and delicious side dish for almost any meal.
    5 from 4 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Servings: 2
    Calories: 509kcal
    Author: Leigh Anderson

    Ingredients

    • 2 medium sized Japanese sweet potatoes
    • 1 tbsp olive oil
    • 6 tbsp unsalted butter room temperature
    • 2 tbsp white miso white or yellow
    • 2 whole green onion thinly sliced
    • salt

    Instructions

    • Preheat the oven to 375. Line a baking tray with parchment paper or a silicone baking mat.
    • Using a fork or small paring knife, poke each potato at least 10 times on all sides.  Place the sweet potatoes on the prepared baking sheet. Season liberally with olive oil and salt. Bake until completely soft and tender, about 1 hour, flipping half way through. To check for doneness: insert a pairing knife into the thickest part of the potato. If it goes in easily, with no resistance, it's done.
    • While the sweet potatoes are baking whisk together the miso and butter in a small bow. Set aside.
    • To serve, cut each potato open lengthwise with a sharp knife and fluff the insides with a fork. Spoon half of the butter into each potato, top with sliced green onion and a sprinkle of salt. Serve immediately!

    Notes

     
    Leftover Roasted Japanese Sweet Potatoes can be stored in the refrigerator for up to 5 days. Wrap tightly in plastic wrap or foil. Reheat in a preheated 350F oven for 10-12 minutes.

    Nutrition

    Calories: 509kcal | Carbohydrates: 31g | Protein: 5g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 976mg | Potassium: 487mg | Fiber: 5g | Sugar: 7g | Vitamin A: 19517IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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