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Roasted Japanese Sweet Potatoes with Miso Butter

These cozy roasted Japanese sweet potatoes are elevated with a silky miso butter that melts into warm pockets of umami, creating a perfect balance of sweet and savory.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Comfort Food, Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 4 medium Japanese sweet potatoes About 1.5 to 2 pounds total, scrubbed and dried.
  • 1 tablespoon neutral oil Canola, vegetable, or avocado oil for coating.
For the Miso Butter
  • 4 tablespoons unsalted butter Softened. For a dairy-free option, use vegan butter.
  • 1 tablespoon white miso paste Shiro miso for mild sweetness; adjust if using red miso.
  • 1 teaspoon honey or maple syrup To balance the miso.
  • 1/2 teaspoon rice vinegar or lemon juice To brighten the butter.
  • 1 pinch flaky sea salt And freshly ground black pepper.
Garnish (optional)
  • 1 tablespoon toasted sesame seeds For garnish.
  • 1 tablespoon chopped chives or green onions For freshness.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment and lightly coat the potatoes with 1 tablespoon oil.
Roasting
  1. Arrange the whole potatoes on the sheet spaced apart. Roast for 40 to 55 minutes, depending on size, until skins are wrinkled and a skewer inserted meets little resistance.
Miso Butter Preparation
  1. While the potatoes roast, combine 4 tablespoons softened butter, 1 tablespoon white miso, 1 teaspoon honey or maple syrup, and 1/2 teaspoon rice vinegar in a small bowl. Mash and whisk until smooth and glossy.
Serving Preparation
  1. When potatoes are done, remove from oven and let rest for 2 minutes. Slice each potato lengthwise and fluff the flesh gently.
  2. Dollop about 1 tablespoon of miso butter per potato half while the flesh is hot.
  3. Sprinkle toasted sesame seeds and chopped chives if using.
Serving
  1. Serve immediately so the butter is warm and melted.

Notes

Use Japanese sweet potatoes for a creamier, firmer texture. White miso is milder and sweeter; adjust if substituting.