Twice-Baked Miso Sweet Potatoes

Name: Twice-Baked Miso Sweet Potatoes
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 4 Japanese sweet potatoes (or any variety of sweet potato); 1 tablespoon olive oil; Kosher salt; 4 tablespoons unsalted butter, at room temperature; 2 tablespoons white miso paste; 2 tablespoons maple syrup; 2 scallions, thinly sliced

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Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 20 min

Yield: 4 servings

This is one of my absolute favorite sweet potato recipes of all time. Our family is obsessed with the Japanese sweet potato variety, and mixing in the miso with maple and butter yields other-worldly results!

Level: Easy

Total: 1 hr 15 min (includes cooling time)
Active: 20 min

Yield: 4 servings

Ingredients

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4 Japanese sweet potatoes (or any variety of sweet potato)

1 tablespoon olive oil

Kosher salt

4 tablespoons unsalted butter, at room temperature

2 tablespoons white miso paste

2 tablespoons maple syrup

2 scallions, thinly sliced

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Prick the sweet potatoes a few times with a fork. Rub each potato with olive oil and sprinkle it with salt. Bake on the prepared baking sheet until very tender, 45 to 50 minutes. Remove from the oven and let cool slightly; turn the oven to broil.
In a medium bowl, use an electric mixer to blend the butter, miso paste and maple syrup.
Cut the tops off the sweet potatoes and scoop the flesh into the bowl with the miso mixture, leaving about 1/4 inch of flesh in the peel. Use an electric mixer to blend the potato flesh and miso maple butter. Taste and season with salt, if needed.
Spoon the mixture back into the potatoes. Return to the baking sheet and broil until browned and bubbling, 3 to 4 minutes. Garnish with the scallions.