(Adopted from Epicurious)
- 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
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-degree oven until heated through, about 20 minutes.
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.
Prep time: 15 min
Cook time: 45 min
Total time: 1 hr
Preheat oven to 450°F with rack in upper third.
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.
While potatoes bake, stir together butter, miso, and scallion until combined.
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.
Makes about 4 servings
Story by Nicole Solomon. This article originally appeared in Plenty in November 2008 and was added to MNN.com in November 2009.