If you’re looking for a quick side dish that comes together in about an hour, I’m telling you, these Roasted Japanese Sweet Potatoes with Miso Butter are where it’s at! Picture this: golden-brown sweet potatoes, roasted to perfection, drizzled with luscious miso butter, the best part? Your whole family will love it! You can easily switch up the toppings or even make it a clean-out-the-fridge meal, using whatever veggies or garnishes you have on hand. Trust me; it’s perfect for those busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen.
Ingredient Breakdown
- Japanese Sweet Potatoes
- Olive Oil
- Unsalted Butter
- White Miso
- Green Onions
- Salt
Let’s Get Cooking!
How to Make Roasted Japanese Sweet Potatoes with Miso Butter
Preheat the Oven: Start by preheating your oven to 375°F (190°C). You want it nice and toasty so we can roast those sweet potatoes to creamy perfection!
Prepare the Baking Tray: Line a baking tray with parchment paper or a silicone baking mat. Trust me, it saves you from a sticky mess!
Poke the Potatoes: Grab those beautiful Japanese sweet potatoes (2 medium-sized), and using a fork or a small paring knife, poke each potato at least 10 times on all sides. This helps steam escape while they roast, ensuring they’re perfectly tender inside.
Season: Place those sweet potatoes on the prepared baking sheet. Drizzle generously with olive oil (about 1 tbsp), and sprinkle with a couple of pinches of salt. Make sure to rub the oil all over to coat them evenly.
Roast: Pop them in the oven and let them roast for about 1 hour, flipping them halfway through. You’ll know they’re ready when a paring knife slides in easily, no resistance! Keep an eye around the 50-minute mark, as oven temperatures can vary.
Make the Miso Butter: While those sweet potatoes are busy roasting, whisk together 6 tablespoons of room temperature unsalted butter with 2 tablespoons of white miso in a small bowl. Mix until it’s creamy and smooth, this is your flavor bomb for serving!
Slice & Serve: Once the sweet potatoes are out of the oven and have cooled for a minute, make a lengthwise cut along the top of each potato. Fluff up the insides with a fork, then spoon half of the miso butter into each one. Top it off with freshly sliced green onions (about 2 whole ones) and another sprinkle of salt.
Enjoy Immediately: Serve these delightful morsels right away, because oh, my goodness, they’re best fresh and warm!
Why I Love This Recipe
Honestly, this is my go-to recipe for those nights when I want something quick but still packed with flavor. The Japanese sweet potatoes are just sweet enough, and the miso butter takes it to the next level, it’s comfort food at its finest! I’m a real sucker for recipes that let me improvise, and the versatility in this one means I can switch up the toppings based on what’s left in my fridge. Last week, I even threw in some leftover roasted veggies, and it was a hit!
If you loved these roasted beauties, be sure to check out my Spicy Tuna Rice Balls, my Steamed Japanese Pork Buns, or my Hawaiian Spam Musubi with Sushi Nori Seaweed!
Why This Recipe Works
Comfort Food
The secret to a delicious roasted sweet potato is in the roasting. It creates a tender, caramelized exterior and that fluffy, creamy inside, loaded with tons of flavor! This dish is truly like a warm hug, perfect for those chilly evenings.
Quick & Easy
These roasted Japanese sweet potatoes come together in just about an hour. Most of that time is hands-off cooking while your oven does the work. Less effort means more time to relax with your family!
Customizable
You can add whatever garnishes or veggies you have lying around. Like I mentioned, I used some leftover roasted broccoli last week, such an easy way to give your meal a nutritional upgrade.
Crowd-Pleaser
This dish is so versatile that it’s always a hit at the dinner table. Sweet potatoes are generally loved, and when you add the savory miso butter? You have a family favorite on your hands!
Meal Prep Friendly
You can definitely make a big batch of these for meal prep! Just store them in an airtight container in your fridge, and they’ll stay good for about 3 to 4 days.
Serving and Storage Tips
Serving Suggestions
I like to serve these roasted Japanese sweet potatoes alongside grilled chicken or fish for a complete meal. They also pair well with a crisp green salad or roasted vegetables. You can even chop them up and toss them in a grain bowl for some the next day!
How to Store
These beauties will keep well in the fridge for about 3 to 4 days. Just make sure to let them cool completely before placing them in an airtight container.
Reheating Instructions
To reheat, simply pop them in the microwave for 1-2 minutes. If you prefer, you can place them back in the oven to crisp up again at 350°F for about 10 minutes.
Freezer Friendly
While I wouldn’t recommend freezing them once they’re already cooked (they’d lose that lovely texture), you can definitely freeze raw, unpeeled sweet potatoes. Just wash, poke, and freeze them before roasting. Cook straight from frozen when you’re ready, just add a little extra time!
So, what are you waiting for? Grab those sweet potatoes and treat yourself and your family to this easy and delightful dish. You won’t regret it! And seriously, do not skimp on that miso butter, it’s the star of the show!
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Roasted Japanese Sweet Potatoes with Miso Butter
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- Line a baking tray with parchment paper or a silicone baking mat.
- Poke the sweet potatoes with a fork or small paring knife at least 10 times on all sides.
- Drizzle the sweet potatoes with olive oil and sprinkle with salt, rubbing to coat evenly.
- Roast the sweet potatoes in the oven for about 1 hour, flipping halfway through, until tender.
- Prepare the miso butter by whisking together the unsalted butter and white miso in a small bowl until creamy.
- Once roasted, cool for a minute, then cut lengthwise along the top of each potato, fluffing up the insides with a fork.
- Spoon half of the miso butter into each potato and top with sliced green onions and an additional sprinkle of salt.