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.
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.