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Halved sweet potatoes are roasted to perfection and covered in miso butter in this easy side.

Buttery Gingery Miso Sweet Potatoes

We’ll take butter + gingery miso any day! Smothering sweet potatoes with this cult-favorite combo is so easy, you barely have to do anything. Roasting the sweet potatoes cut side down adds an extra layer of caramelized goodness, and fresh sliced scallions add crunch and vibrancy. We’re eating this side at least once a week.

Chef Tip: If you’re short on time, you can chop the sweet potatoes into smaller pieces, but we love the tender interior and caramelized surface of the roasted halves.


  • 2 sweet potatoes, halved lengthwise

  • Olive oil

  • Salt

  • 2 Tbsp melted butter

  • Haven’s Kitchen Gingery Miso Sauce

  • 5-6 scallions, sliced

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Preheat your oven to 425°F


Place the potatoes, cut side down on to a sheet tray lined with parchment paper and brush the skin with olive oil and a pinch of salt. Roast for about 35-40 minutes or until the sweet potatoes are tender


While the potatoes are cooking, whisk the melted butter along with ½ a pouch of the Gingery Miso


  Once the potatoes are cooked, flip them, and place them flesh side up on a platter. Pierce them with a spoon and pour the miso butter all over them. Garnish with Scallions and serve immediately.

Gingery Miso

A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…

This recipe also goes well with Zippy Chili Harissa

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Shrimp Salad Wraps

Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping sauce.
Wrap up a shrimp and veggie-filled salad in Vietnamese rice paper a dip in a savory Gingery Miso dipping…
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1 Term found in this Recipe


A pinch of salt is a generous three fingered pinch, and equates to about ⅛ of a teaspoon of kosher or sea salt.

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