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Miso Butter Sweet Potatoes

Miso butter sweet potatoes are oven-baked until tender, then finished with a smooth, savory-sweet topping of white miso, butter, and maple syrup. A knife should slide easily into the center when they’re ready.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Japanese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For the sweet potatoes
  • 4 sweet potatoes medium (about 8 ounces each), scrubbed and dried
  • 1 tbsp olive oil
For the miso butter
  • 4 tbsp unsalted butter softened
  • 1 tbsp white miso
  • 1 tsp maple syrup

Equipment

  • 1 baking sheet

Method
 

Bake the sweet potatoes
  1. Preheat the oven to 400°F.
  2. Prick each sweet potato several times with a fork.
  3. Rub the sweet potatoes with the olive oil.
  4. Arrange the sweet potatoes on a baking sheet.
  5. Bake for 50 to 65 minutes, until a knife slides easily into the center.
Make the miso butter
  1. Stir the softened butter, white miso, and maple syrup together in a small bowl until smooth.
  2. Split the hot sweet potatoes lengthwise.
  3. Top each sweet potato with one-quarter of the miso butter.

Notes

For the smoothest topping, use softened butter. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended. For a dairy-free version, use plant-based butter.