Miso-Roasted Sweet Potato
Japanese whole sweet potatoes roasted low and slow until their sugars caramelise from within, then split and glazed with a white miso and butter mixture that melts into every crack — the simplest of things, made luminous.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Preheat the oven to 180 C (355 F). Place the whole, unpeeled sweet potatoes directly on the oven rack with a foil-lined tray below to catch drips. Roast for 55–75 minutes depending on size (a chopstick pressed into the thickest part should meet no resistance). The skin will blister and deflate; a dark, caramelised syrup will drip from the ends.
While the potatoes roast, combine the softened butter, white miso, and mirin in a small bowl. Stir vigorously until completely smooth and homogenous. The mixture will be a pale amber paste. Set aside at room temperature.
Split each sweet potato lengthwise with a sharp knife — but not quite all the way through. Press the two ends toward each other to open up the split and create a cavity. Spoon or pipe a generous amount of the miso butter into the cavity. Finish under the grill (broiler) at high heat for 3–4 minutes until the glaze is bubbling and caramelised. Scatter flaky salt, sesame seeds, and spring onion.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.