Miso Butter Sweet Potato Spears

This oven roasted sweet potato recipe makes for a simple and flavorful side that complements everything from roasted chicken thighs, simple fish like this roasted orange ginger salmon or honey soy pork chops. Miso is an under-utilized ingredient that’s common in Japanese cooking and is made by fermenting soybeans with white rice. 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.

Miso Butter Sweet Potato Spears

Key Ingredients in This Recipe

• Miso – 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.
• Sweet potato – Sweet potatoes are a nutritious root vegetable with bright orangey flesh. Sweet potatoes have a naturally sweet flavor. As they are roast the sugars slightly caramelize for a delicious side. Over half the US sweet potato crops are grown in North Carolina. I cut the sweet potatoes into larger spears in this recipe though they can also be cut into sticks for smaller fries.

How to Make Miso Butter Sweet Potato Spears

1. Cut sweet potatoes into wedges. 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.
2. Toss in oil. Toss the wedges with the oil and arrange in an even single layer on a rimmed baking sheet.
3. Make the miso butter. In a small bowl stir together the butter, miso paste and the whites of the green onions together until completely combined and set aside.
4. Roast the sweet potatoes. Roast the sweet potatoes for 20 minutes then flip the potatoes.
5. Add the miso butter. Use a spoon to drop the miso butter over the sweet potatoes and continue roasting until crispy and golden brown. If the potatoes aren’t browned enough, broil them on high for just 1 to 2 minutes.
6. Serve. 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.

Other Recipes to Try

If you enjoy this recipe, give these a try:

• Scallops and Shrimp in Miso-Lime Coconut Sauce
• Chickpea Fritters
• Chilled Soba Noodle Salad with Crispy Shiitake Mushrooms
• Coconut Curry Roasted Sweet Potato Bowl
• Sweet Potato Taquitos with Pomegranate and Pumpkin Seeds

Miso Butter Sweet Potato Spears

Print Pin

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 3 small sweet potatoes or 2 medium sweet potatoes, about 2 pounds
• 2 tablespoons vegetable oil
• 6 tablespoons unsalted butter, at room temperature
• 2 tablespoons white miso paste
• 2 green onions, thinly sliced, whites and greens divided
• Flake sea salt, as needed
• 1 teaspoon sesame seeds
• 2 tablespoons sour cream
• Handful cilantro leaves

Instructions:

• Preheat oven to 400ºF (200ºC).
• 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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