Baked Japanese Sweet Potatoes with Miso Scallion Butter
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foodwithoutborders.us
serves 4 Ingredients
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Preparation
- Pre-heat the oven at 400 F (204.4 C).
- Thoroughly wash and pat dry the sweet potatoes. Then, with a fork, poke the potatoes a couple of times on each side.
- Wrap each potato individually in aluminum foil. Put them on a baking sheet and bake them for 40 to 45 minutes.
Cooking time might vary depending on the size of the potatoes. To check if the potatoes are cooked, pierce it with a sharp paring knife and if it easily goes through, your potatoes are done. - In a small mixing bowl, add the butter, scallion (leave a teaspoon full for garnish), garlic powder and Miso paste. Whip it until all the ingredients are combined.
- Once the potatoes are done, remove them and let them cool for about 5 to 7 minutes before unwrapping the foil.
Potatoes could be very hot and you could burn yourself, so be careful. - Split open the potatoes in half and with the help of a fork just scrape some of the inside of the potatoes. This is done so that the compound butter can be absorbed by the potatoes.
- You can serve them two ways. One, divide the compound butter in 4 parts and add it on top of the potatoes; or two, serve the butter on the side. Whatever you do, don’t forget to sprinkle the chopped scallions you saved for garnish.
- Miso paste: Although Miso is available in most grocery stores these days, if you cannot find Miso paste or do not like the taste of it, you can skip it and just make a scallion compound butter. Miso paste comes in three colors: white (shiromiso) is the mildest variety; red (akamiso) much saltier and pungent than the white; mixed (awasemiso) a combination of both. It’s darker and a stronger taste. If using red or mixed Miso, make sure to reduce the amount you use to balance the salt.
- Vegan: Replace butter with coconut oil or vegan shortening.