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Cooking 101
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
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.
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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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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