Roasted Sweet Potatoes with Miso Butter
Ingredients
The sweet potatoes
-
2–3
pieces
yams (or small sweet potatoes)
-
¼
cup
olive oil (for brushing)
The sauce
-
¼
cup
olive oil, coconut oil, butter or ghee
-
1
large
shallot, very finely diced
-
2
teaspoons
ginger, finely minced
-
1
tablespoon
miso paste
-
to taste
salt
-
3
pieces
scallions, sliced
Instructions
- Preheat the oven to 425°F.
- Cut the sweet potatoes in half lengthwise and place them cut side down on a parchment-lined sheet pan, brushing the skin sides with olive oil.
- Roast for 30-40 minutes until fork tender, flipping them to broil for additional caramelization if needed.
- While the sweet potatoes roast, heat oil, butter, or ghee over medium-low heat and sauté the shallot until golden, then add ginger and cook for a few more minutes.
- Mix in the miso paste, mashing it into the shallot and ginger mixture until slightly crispy.
- Once the sweet potatoes are done, place them flesh side up on a platter, pierce the flesh, and spoon the miso butter sauce over them.
- Sprinkle with finishing salt and chopped scallions before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
271
Total fat
9.8g
Total carbohydrates
44.5g
Total protein
2.9g
Sodium
63.7mg
Cholesterol
0mg
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