Go Back
+ servings

Miso Butter Sweet Potato Spears

When miso is mixed with butter the combination adds a complex, savory flavor to the sweet potato wedges.
Course Side Dish
Cuisine Asian
Keyword brown butter, green onion, miso, sesame, sweet potato
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 390kcal


  • 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


  • 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.


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