Miso Butter Sweet Potato Spears
When miso is mixed with butter the combination adds a complex, savory flavor to the sweet potato wedges.
Servings 4
Calories 390kcal
Ingredients
- 3 small sweet potatoes or 2 medium sweet potatoes, about 2 pounds
- 2 tablespoons vegetable oil
- Kosher salt as needed
- Freshly ground black pepper, as needed
- 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. Season with salt and pepper
- 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 10 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.
Notes
While I prefer to cut sweet potato wedges you can easily cut them into fries instead, just adjust the cooking time slightly for a thinner cut.
Nutrition
Calories: 390kcal | Carbohydrates: 37g | Protein: 4g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 415mg | Potassium: 621mg | Fiber: 6g | Sugar: 8g | Vitamin A: 24676IU | Vitamin C: 5mg | Calcium: 76mg | Iron: 1mg
