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Active Time
10 min
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Total Time
1 1/4 hr
If you've never had pale-fleshed Japanese sweet potatoes before, you'll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. A bit of miso mixed into the scallion butter stealthily rounds out the interplay of sweet and umami that will have you eating all the way through to the last flaky remnants of skin.
Ingredients
Makes 8 servings
Step 1
Preheat oven to 450°F with rack in upper third.
Step 2
Prick potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.
Step 3
While potatoes bake, stir together butter, miso, and scallion until combined.
Step 4
Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side.
· Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room temperature and stir before using.
· Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.
How would you rate Roasted Japanese Sweet Potatoes with Scallion Butter?
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Reviews (30)
Back to TopSo simple and delicious. I usually use Japanese sweet potatoes in sweet dishes and am medium about miso at best, but trusting in Epicurious and the good reviews here, I thought I'd give it a go, and wow! Love this dish. The miso, the scallions, the butter come together to create a side dish that's easy and elegant.
anewcomer
DC
7/14/2020
Incredibly delicious and so easy
msimmons
Flamborough, Canada
5/19/2020
Crazy for these. Upped the amount of miso (because I love our Portland-made Joringi white miso) and now having everyday for lunch. Not sharing either.
ditto
PDX
7/4/2019
Simple preparation, few ingredients, yet so incredibly delicious. I made with regular sweet potatoes, though I did find some that were longer and narrower, like the Japanese version. The potato interior got super creamy and the skin got crunchy....then all slathered with the miso butter, heavenly!
potandpan
Boston, MA
4/25/2019
Wow, this is super yummy! Will make again and again.
Anonymous
Del Mar, CA
8/27/2017
I mashed these after baking them and substituted avocado oil for the butter, added salt & pepper and these were THE BEST mashed potatoes I've ever tasted!
jmctipping
Atlanta, GA
7/29/2017
So easy and DELICIOUS
punkerdunkermarie
St. Paul, MN
1/28/2017
I'm sorry, but this just didn't work for me. I'm Japanese, and I love my miso and love my satsumaimo. But together was awful. Maybe my Japanese upbringing had different expectations but this potato is often used as a dessert in Japan. The addition of miso was so strong and bizarre. I suppose the western palette would like it, but it was simply disgusting for me, it was like eating cake with miso soup.
Momotaro2
Los Angeles, CA
12/24/2016
I came upon a sample of murasaki (japanese sweet potato) at Trader Joe's. It was delicious and so distinct from regular sweet potato in its nutty taste, that it put me straight into Holiday mode. I thought this would be perfect for Thanksgiving. Everyone loved the potatoes with the miso-butter-scallion combination. After reading other reviewers, I used Mark Bittman's ratio: 2:1 - meaning 4 tbsp butter, 2 tbsp miso. I creamed softened butter with the miso, adding black pepper and scallions and rolled it into a log in a plastic wrap and refrigerated overnight. On T-day, I took the log out and sliced the butter into little circles.
vawlobo
Baltimore, MD
11/25/2015
I have also made this as more of a mashed potato dish (put through the potato ricer) but found that I needed substantially more miso paste to taste it. Perhaps my shiro miso is unusually mild.
steingld1
Santa Monica
6/15/2015
Served these with Southeast Asian Style Turkey Burgers with Pickled Cucumber. Thought everyone was going to lick the plates.
baenglish
2/13/2014
Easy to put together and so satisfying. Definitely up the ratio of miso to butter. I would say 2 tsp miso : 1 tbsp butter? I used awase miso.
mitsou
Brooklyn, New York
11/24/2013
Super simple and delicious. The miso butter is a perfect compliment. It is still good without the scallions.
spektrum
New Haven, CT
6/12/2013
I'm in agreement with everyone - this scallion/miso butter is to-die-for!
Anonymous
Seattle, WA
3/12/2013
Really good. I'd also like to experiment with more miso as others have suggested.
natashanese
5/17/2012