Roasted Miso-butter and Maple Sweet Potatoes
We’ve taken a classic fall sweet potato recipe and shaken it up a bit. Ginger and miso flavors add depth and spice to the baked dish, and even holiday traditionalists will be impressed.
Ingredients
- 2 1/4 pounds 1kg sweet potatoes, cut into 2-inch pieces (about 7 cups; see note above)
- 6 tablespoons 90g unsalted butter
- 1/4 cup 60ml pure maple syrup
- 1/4 cup 60g white miso
- 2 teaspoons 10ml white wine vinegar
- 1 1-inch knob peeled fresh ginger, grated (about 2 teaspoons)
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 375°F (190°C). Arrange sweet potatoes in a single layer in a 9- by 13-inch baking dish.
- In a small saucepan, combine butter, maple syrup, and miso and cook over medium heat, stirring, until butter is melted and sauce is smooth. Stir in vinegar and ginger and remove from heat.
- Pour miso butter over sweet potatoes and toss to coat. Season with salt and pepper. (Be careful with the salt, as the miso will already be salty.)
- Bake potatoes, stirring occasionally, until tender when pierced with a knife, about 40 minutes. Serve immediately. (To brown the potatoes more deeply, set them under the broiler for 2 to 3 minutes; watch them closely to make sure they do not burn.)
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