Miso sweet potato recipe

5 from 2 votes

Looking for a tasty side dish? Try miso sweet potatoes! Savory miso paste and rich butter slathered over roasted sweet potatoes -easy and delicious!

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: American, Japanese

Keyword: miso butter sweet potato, miso sweet potato

Servings: serving

6 whole Garnet sweet potatoes or Japanese sweet potato, about 6.5 to 7 oz. per potato
4 tbsp ghee or butter at room temperature
2 tbsp white miso paste
Sprinkle coarse sea salt to taste
Sprinkle ground black pepper
2-3 bulb chopped scallions garnish

Wash and scrub the sweet potatoes to remove dirt. Pat them dry. Use a fork to poke holes all over the potatoes.

Place them on a lined baking sheet. For garnet sweet potatoes, bake for 50 minutes. For Japanese sweet potatoes, bake for 1 hour.
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.

Serve as a whole: 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 and smear it over. Allow the butter to melt, season with salt and pepper to taste. Garnish with a few sprinkles of scallions.
Serve mashed: Scoop out the flesh and transfer to a blender or food processor. Add 2-3 tbsp of miso butter and a sprinkle of salt and pepper. Blend until smooth. Taste and adjust. Transfer to a large serving bowl. Garnish with scallions. Serve hot or warm.
Notes on using Japanese sweet potatoes: Japanese sweet potatoes have a denser and drier texture. You can lighten the texture by adding a small amount of olive oil or a splash of milk and blend until your desired consistency.

Air fry: Poke holes all over the sweet potatoes with a fork and place them directly in the air fryer (no foil needed). Air fry at 370°F (188°C) for 35-45 minutes, or until soft.
Soy-free option: To keep the dish paleo, swap the miso paste for chickpea miso.
Larger potatoes: Bigger potatoes will need more baking time. The time and temperature listed should work for potatoes up to 10 oz (283 gram) each.
Size matters: Choose sweet potatoes of similar size to ensure even baking.
Short on time? Slice the potatoes in half lengthwise, rub with olive oil, and bake cut-side up for 30 minutes, until tender and lightly browned.
Holiday flavor twist: Add 1 tablespoon of maple syrup to the miso butter for a sweeter, festive touch!
Miso butter storage: Wrap miso butter in plastic wrap and store in an airtight container in the refrigerator for up to 2 weeks. It can also be frozen for several months.