Baked Sweet Potatoes With Miso Butter and Scallions
Recipe type: Side Dish
Yield: Serves 2
  • 2 medium sweet potatoes, scrubbed clean
  • About 1/2 teaspoon neutral oil, such as rice bran or sunflower
  • 1 teaspoon sherry vinegar
  • 4 tablespoons unsalted butter, at room temperature
  • 1/4 cup white (shiro) miso
  • 1 scallion thinly sliced
  1. Preheat the oven to 375°F.
  2. Prick the sweet potatoes with the tines of a fork a few times so that they don't explode while roasting. Rub each sweet potato with oil and wrap loosely in tin foil. Roast until soft enough that a paring knife easily pierces the center, 30 minutes to an hour, depending on the size of your sweet potatoes.
  3. Meanwhile, use a fork to beat together the miso and butter in a small bowl until thoroughly incorporated.
  4. Heat the sherry vinegar in a small skillet until it just begins to bubble. Take the skillet off the heat, and add the miso butter, whisking to combine completely.
  5. Once the sweet potatoes are tender, unwrap the foil, and split the potatoes open down their middles using a paring knife. Spread a generous amount of miso butter in the cavities of the sweet potatoes and sprinkle with scallions. Serve with remaining miso butter and scallions.
Yellow miso can be substituted for shiro/white miso, if that's what you have on hand. Look for shiro miso in the refrigerated section of your grocery store; it's typically stocked near tofu, kimchi, sauerkraut, seitan, and the like. If your grocery store doesn't sell it, try an Asian supermarket or natural foods store.
Recipe by A Modest Feast at