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Introduction
Roasted Sweet Potatoes With Sweet Miso Scallion Butter is a recipe that brings a unique twist to traditional roasted sweet potatoes. Miso, a staple in Japanese cuisine, adds a deep umami flavor, while scallions bring a fresh, zesty note. This combination creates a harmonious balance of sweet and savory, making this dish a favorite for many.
The origins of this recipe are rooted in the fusion of Japanese and Western culinary traditions. Miso has been used in Japan for centuries, primarily in soups and marinades, but its versatility has made it popular worldwide. Pairing it with sweet potatoes, a beloved root vegetable in many cultures, results in a dish that is both comforting and exotic.
Ingredients
For this recipe, you’ll need the following ingredients:
- 4 medium sweet potatoes, scrubbed clean
- 3 tablespoons white miso paste
- 2 tablespoons unsalted butter, softened
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 3 scallions, finely chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the Sweet Potatoes: Slice the sweet potatoes in half lengthwise. This helps them cook evenly and allows for more surface area to caramelize.
- Season the Sweet Potatoes: Place the sweet potatoes on the prepared baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper.
- Roast the Sweet Potatoes: Roast in the preheated oven for about 30-35 minutes, or until the sweet potatoes are tender and golden brown.
Step 2: Make the Sweet Miso Scallion Butter
- Mix the Miso and Butter: In a small bowl, combine the miso paste, softened butter, honey, and soy sauce. Mix until smooth and well blended.
- Add the Scallions: Stir in the finely chopped scallions until evenly distributed.
Step 3: Assemble the Dish
- Apply the Miso Butter: Once the sweet potatoes are roasted, remove them from the oven. While they are still hot, spread the sweet miso scallion butter generously over the cut sides.
- Garnish: Sprinkle with sesame seeds for an extra touch of flavor and a bit of crunch.
Tips and Variations
Tips
- Choosing Sweet Potatoes: Look for sweet potatoes that are firm and free of blemishes. Organic sweet potatoes are preferable for their superior flavor.
- Butter Consistency: Ensure the butter is soft enough to mix easily with the miso. If the butter is too hard, microwave it for a few seconds.
- Even Roasting: To ensure even cooking, try to select sweet potatoes of similar size and thickness.
Variations
- Slow Roasted Sweet Potatoes: For a different texture and deeper flavor, try slow roasting the sweet potatoes at 300°F (150°C) for 90 minutes.
- Miso Glazed Sweet Potatoes Bon Appétit Style: Add a touch of rice vinegar and mirin to the miso butter for a more complex glaze, inspired by Bon Appétit.
- Miso Sweet Potato Mash: Mash the roasted sweet potatoes with the miso butter for a creamy, savory twist on mashed sweet potatoes.
- Miso Sweet Potato Ottolenghi: Add a sprinkle of sumac and fresh herbs, like parsley or cilantro, for a variation inspired by Yotam Ottolenghi’s style.
Nutritional Information
Here’s the nutritional breakdown per serving of Roasted Sweet Potatoes With Sweet Miso Scallion Butter (based on four servings):
- Calories: 210
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 400mg
- Total Carbohydrates: 30g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 3g
Conclusion
Roasted Sweet Potatoes With Sweet Miso Scallion Butter is a dish that brings together the best of both worlds: the comforting sweetness of roasted sweet potatoes and the rich, umami flavor of miso. Whether you’re looking to impress guests at a dinner party or simply want to enjoy a delicious meal at home, this recipe is sure to satisfy.
We hope you enjoy making and eating this dish as much as we do. Don’t forget to leave a comment below, share this recipe on social media, and subscribe to our newsletter for more mouth-watering recipes.