Oven Baked Sweet Potatoes with Chickpea Miso Butter
by The best topping for oven Baked Sweet Potatoes? Let me tell you it’s chickpea Miso Butter! With just a little salt, ghee butter, and (chickpea) miso paste, you can follow my simple step-by-step recipe for the best whole roasted sweet potatoes with a crispy exterior, but fluffy inside. You can certainly leave them plain but why miss out on the best part when you can enjoy them with flavored butter!
Super easy to make and bound to impress…this is a fantastic side dish that will go well with so many dishes!
Table of contents
- Oven Baked Sweet Potatoes Recipe with Miso Butter Topping!
- Ingredients for miso butter whole roasted sweet potatoes
- Best Baked Sweet Potato Topping – Chickpea Miso Butter!
- How to make Whole Roasted Sweet Potatoes
- How long to bake sweet potatoes at 400°F (204°C)
- How to tell when the sweet potatoes are cooked?
- Pairing Ideas For Baked Whole Sweet Potatoes
- More Holiday Side Dishes
Oven Baked Sweet Potatoes Recipe with Miso Butter Topping!
Nothing beats warm and sweet oven roasted whole sweet potatoes especially when it’s cold out. This is a simple and foolproof recipe that’s great for both beginners and homecooks. You can follow the recipe to learn how to bake whole sweet potatoes that have crispy skin, but fluffy inside and if you want to go one step further, add a buttery topping with my homemade miso butter.
No special techniques required, just follow my tips and tricks for the most fluffy and caramelized sweet deliciousness!
Ingredients for miso butter whole roasted sweet potatoes
For this baked whole sweet potato recipe, you’ll need the following ingredients:
- Whole sweet potatoes (I use garnet sweet potatoes)
- Olive oil
- Chickpea Miso (or regular miso paste)
- Ghee (or butter) room temperature
- Scallions
- Coarse sea salt (optional)
And a large baking sheet pan and parchment paper. That’s it!
Best Baked Sweet Potato Topping – Chickpea Miso Butter!
It turns out mixing butter with miso paste makes the best topping for whole roasted sweet potatoes! It’s seriously that simple – just mix ghee (or butter) with chickpea made miso paste (or regular miso paste) and use it for roasted vegetables, pasta noodles, or even sauteed dishes. It’s the best flavor enhancer! Here’s some more information:
What is chickpea miso butter, how does it taste, and where to find it?
Chickpea miso is made from brown rice and chickpeas and is typically aged for 1 to 3 months. The flavor tastes stronger than white miso yet lighter than red miso. It has the same paste-ish consistency as the regular soy miso. Chickpea made miso butter is perfect for people who can’t have soy.
Taste: Chickpea made miso paste tastes very similar to traditional soy miso. It tastes saltier than white miso but not as salty as red miso. Chickpea miso is a great substitute for people who have soy allergy.
Where to buy: I use a store bought brand called Miso Master (product link in the recipe card). This brand has miso pastes from chickpeas, brown rice, or barley. It’s perfect for people who can’t have soy products. I’ve seen them quite popular at local grocery stores and WholeFoods.
Miso butter is a flavored butter, simply by combining miso paste and butter with a fork or food processor. It was first developed by chef David Chang and now it’s widely used among recipe developers and home cooks. Use the miso butter as a topping for warm baked potatoes, sweet potatoes, and boiled noodles or as a flavor booster for sauteed dishes or even steak!
Can I use regular miso to make miso butter?
Yes. Regular miso works great to make miso butter. White miso paste works better. You can follow the 2 :1 ratio with 2 parts ghee or butter and 1 part miso paste to make miso butter.
What other dishes can you make with miso butter?
Miso butter is a great flavor booster. It tastes buttery and savory. Because it can be quite salty, depending on the dish, you might not need extra salt. Just like flavored butter, use it as a topping or spread to warm toasted sandwich bread, roasted whole sweet potatoes, or hot boiled pasta noodles. You can also use it for sauteed dishes like my Sauteed swiss chard or Sauteed asparagus. It adds great depth and umami to the dish.
How to make Whole Roasted Sweet Potatoes
Here’s a summary of steps with my best tips and tricks. (Scroll down for the complete printable recipe.)
- Select potatoes in similar size so they have similar bake time.
- Wash and scrub them to remove any dirt.
- Pat them dry before you bake to get crispy potato skin!
- Poke holes with a fork all over the potato to allow the steam to escape.
- Rub the skin with olive oil so it helps to get crispy and flavorful.
- Season with coarse sea salt so the skin will be tasty, too!
- Bake in a preheated oven on a parchment paper-lined baking sheet until tender.
- Slice them open soon out of the oven with a small paring knife. Be careful of the hot steam. If you let them sit too long, it’ll be harder to slice and fluff.
I do not recommend wrapping them in foil. Although the sweet potatoes will still cook, the skin won’t be crispy. So place them onto the baking sheet without wrapping them up!
Poke holes Make miso butter 
Slice open while hot 
Fluff with miso butter
How long to bake sweet potatoes at 400°F (204°C)
Roast the whole sweet potatoes at 400°F (204°C) for 50 minutes in the oven.
How to tell when the sweet potatoes are cooked?
Insert a knife to the thickest part of the potato. If you can easily insert it in with little to no resistance, the sweet potato is cooked through. The color will be lightly browned and the flesh will be tender and moist. You can easily fluff it with a fork.
In a hurry and don’t have 50 minutes?
If you are in a rush, slice the potatoes in half lengthwise, rub them with olive oil both inside and over the skin. Bake the sweet potatoes in the oven cut-side up for 30 minutes until the flesh is tender and the skin is lightly browned.
Pairing Ideas For Baked Whole Sweet Potatoes
- Paleo Instant Pot butter chicken
- Moo goo gai pan
- Moo shu chicken
- Air fried sesame chicken
- Marinated beef kabobs with broccoli
- Air fryer honey sriracha chicken
- Air fried whole chicken
- Lamb korma stew
- Air fried teriyaki salmon
- Keto ground beef recipe
- Browse more healthy dinner recipes
More Holiday Side Dishes
- Whole30 stuffed crispy potato skins
- Japanese potato salad
- Cinnamon roasted delicata squash
- Roasted cherry tomatoes with delicata squash
- Skillet roasted brussels sprouts
- Cauliflower Gratin
- Sweet potato cakes
- Roasted cauliflower with lemon tahini sauce
- Browse more paleo side dishes
Baked Whole Sweet Potatoes with Chickpea Miso Butter Topping
Ingredients
- 6 whole Garnet sweet potatoes, about 6.5 to 7 oz. (198 gram) per potato, select similar size
- Olive oil
- Sprinkle Coarse sea salt
- 4 tbsp ghee, or butter at room temperature
- 1.5 to 2 tbsp chickpea miso, or regular white miso paste
- 2-3 bulb chopped scallions
Instructions
- Preheat the oven to 400°F (204°C).
- Wash and scrub the sweet potatoes to remove dirt. Pat them dry. Use a fork to poke holes all over the potatoes then rub them with olive oil and sprinkle salt so the skin will be crispy and tasty.
- Place them on a lined baking sheet. Bake for 50 minutes. The sweet potato is cooked when you can easily insert a knife to the thickest part with little to no resistance. The color will be lightly browned and the flesh will be tender and moist. If not, send them back for 10 more minutes.
- Use this time to make the miso butter by combining the ghee and the miso with a fork in a bowl.
- Slice the sweet potatoes open soon out of the oven. Be careful of the hot steam. Fluff the flesh with a fork and add a few teaspoons of miso butter. Allow the butter to melt and sprinkle with scallion.
- Season with more salt, if preferred. Leave the extra miso butter on the side to pass along the table. Serve hot or warm.
Notes
- Select potatoes in similar size so they have similar bake time.
- If you are in a rush, slice the potatoes in half lengthwise, rub them with olive oil both inside and over the skin. Bake cut-side up for 30 minutes until the flesh is tender and the skin is lightly browned.
- I do not recommend wrapping them in foil. Although the sweet potatoes will still cook, the skin won’t be crispy. So place them onto the baking sheet and bake them bare.
- Add 1 tbsp maple syrup to the miso butter for a sweeter and more holiday flavor. if you like! 🙂
- You’ll likely have extra miso butter. Store the extra in a sealed container in the fridge. It lasts a long time.
Nutrition
GThank you for this easy idea to upgrade my sweet potatoes!!!! I eat sweet potatoes frequently and am always looking for a new flavor combo — yum!
This was wonderful. Don’t skip the scallions!
Haha I totally agree!