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Creamy Gingery Miso Sweet Potatoes

Creamy Gingery Miso Sweet Potatoes

Cooking Time: 45 mins

Serves 4-6

 What You Need:

  • 4 sweet potatoes, cleaned & dried
  • Olive oil
  • Flaky salt
  • 4 tbsp. butter
  • 4 scallions, chopped
  • 1 pouch of Haven’s Kitchen Gingery Miso sauce
  • A small bunch parsley or cilantro, chopped
  • A sprinkle of sesame seeds

How to Make It:

  1. Preheat oven to 425. Rub the potatoes with oil and salt, then stab them a bunch of times with a fork
  2. Bake the potatoes on a lined baking sheet until they’re tender all the way through – depending on the size of your potatoes, can be 45 mins to a little over an hour
  3. While the potatoes are cooling, melt the butter in a small sauce pan and add the scallions til the scallions start to cook and give off an aroma, about 2 minutes
  4. Squeeze in ½ pouch of Gingery Miso sauce, cut the heat and combine
  5. Split open the tops of the sweet potatoes and drizzle the miso butter over the tops
  6. Sprinkle with parsley and sesame seeds
Get the Sauce

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