Roasted Japanese Sweet Potatoes with Scallion Butter

asian japanese vegetable side roast thanksgiving vegetarian dinner root vegetable sweet potato/yam fall winter gourmet pescatarian wheat/gluten-free peanut free tree nut free no sugar added kosher

Lillian Chou

Makes 8 servings

Source

Ingredients

8 small slender Japanese or Garnet sweet potatoes (4 to 5 pounds total)

1 1/2 sticks unsalted butter, well softened

1 1/2 tablespoons miso paste (preferably white)

3 tablespoons finely chopped scallion

Method

Preheat oven to 450°F with rack in upper third.

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.

While potatoes bake, stir together butter, miso, and scallion until combined.

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.