When miso is mixed with butter the combination adds a complex, savory flavor to the sweet potato wedges.
Miso Butter Sweet Potato Spears
Miso is an under-utilized ingredient that’s common in Japanese cooking and is made by fermenting soybeans with white rice.
For this recipe I use white miso, which has a mild flavor profile with a balance of sweet, salty and umami flavor. While miso can easily be purchased at Asian markets, its popularity in recent years has it popping up on grocery store shelves more frequently.
When mixed with butter the combination adds a complex, savory flavor to the sweet potato wedges. When roasted, the wedges get crispy because only two sides of the potatoes come into contact with pan, thus creating crispy on the outside, creamy on the inside wedges garnished with sour cream, sesame seeds, green onions, and cilantro.
This makes for a simple and flavorful side that complements everything from roasted chicken thighs, simple fish or pork chops.
3small sweet potatoes or 2 medium sweet potatoes,about 2 pounds
6tablespoonsunsalted butter,at room temperature
2tablespoonswhite miso paste
2green onions,thinly sliced, whites and greens divided
Flake sea salt,as needed
Handful cilantro leaves
Preheat oven to 400ºF.
Peel the sweet potatoes and cut into even ½”- thick wedges. Cut the wedges in half lengthwise if they are very long. Toss the wedges with the oil and arrange in an even single layer on a rimmed baking sheet.
In a small bowl stir together the butter, miso paste and the whites of the green onions together until completely combined and set aside.
Roast the sweet potatoes for 20 minutes then flip the potatoes. Use a spoon to drop the miso butter over the sweet potatoes and continue roasting until crispy and golden brown, about an additional 15 to 20 minutes. If the potatoes aren’t browned enough, broil them on high for just 1 to 2 minutes.
Arrange the potatoes on a serving platter and sprinkle with sea salt then top with sesame seeds and drizzle with sour cream. Garnish with the remaining green onions, cilantro leaves and sour cream and serve immediately.
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