Twice-Baked Miso Sweet Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 289
- Total Fat
- 15
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 5
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 31
- Sodium
- 402
- Total: 1 hr 15 min (includes cooling time)
- Active: 20 min
Ingredients
4 Japanese sweet potatoes (or any variety of sweet potato)
1 tablespoon olive oil
Kosher salt
4 tablespoons unsalted butter, at room temperature
2 tablespoons white miso paste
2 tablespoons maple syrup
2 scallions, thinly sliced
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Prick the sweet potatoes a few times with a fork. Rub each potato with olive oil and sprinkle it with salt. Bake on the prepared baking sheet until very tender, 45 to 50 minutes. Remove from the oven and let cool slightly; turn the oven to broil.
- In a medium bowl, use an electric mixer to blend the butter, miso paste and maple syrup.
- Cut the tops off the sweet potatoes and scoop the flesh into the bowl with the miso mixture, leaving about 1/4 inch of flesh in the peel. Use an electric mixer to blend the potato flesh and miso maple butter. Taste and season with salt, if needed.
- Spoon the mixture back into the potatoes. Return to the baking sheet and broil until browned and bubbling, 3 to 4 minutes. Garnish with the scallions.