Roasted sweet potatoes with scallion butter
Fri, Nov 21 2008 at 5:29 PM EST
Photo: Nicole Solomon 
This year we decided to do an all-CSA Thanksgiving. It turns out that building the traditional menu around actually fresh vegetables is a no-brainer -- the origin of traditional Thanksgiving dishes is what was available pre-industrialization, after all.In the end, my guests -- vegans and carnivores alike -- declared the experiment a success. Decadent but ethical, hearty but (kinda-sorta) healthy. And not a shred of tofu!
For this recipe combined with the other five hyperlinked at bottom:
Total time spent cooking: Appx. 6 hours
Total cost of food: Appx. $55
If you just can't live without the bird, go humane and organic.
Roasted Sweet Potatoes with Scallion Butter
(From Epicurious)
Ingredients
8 small slender Japanese or Garnet sweet potatoes (4 to 5 pounds total)
1 1/2 sticks unsalted butter or butter substitute, well softened (I used Earth Balance Buttery Sticks)
1 1/2 tablespoons miso paste (preferably white, though I used yellow brown rice and it was great)
3 tablespoons finely chopped scallion
Original cook's notes
1. Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room temperature and stir before using.
2. Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.
My note
This recipe calls for an oven temperature of 450. As I wanted to roast the sweet potatoes while other things were in the oven, and I was cooking pretty my everything at 400, I actually roasted the sweet potatoes at 400 as well. I left them in a little over an hour, maybe 65 minutes. They turned out perfectly.
Instructions
1. Preheat oven to 450°F with rack in upper third.
2. Pierce potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.
3. While potatoes bake, stir together butter, miso, and scallion until combined.
4. Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side.
Story by Nicole Solomon. This article originally appeared in Plenty in November 2008. The story was added to MNN.com in November 2009.
Copyright Environ Press 2008
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