Roasted Japanese Sweet Potatoes with Miso Butter

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

5 from 6 votes

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.

Prep Time10

Cook Time1

Course: Side Dish

Cuisine: Japanese

Servings:

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