Roasted sweet potatoes with miso butter, seasoned with warm spices—cozy, well-balanced sweet and savory flavors, perfect for busy fall nights!
The ingredients are simple, but the dish has a complex sweet-salty flavor.
Miso adds saltiness and umami, while cinnamon and ginger bring cozy fall vibes (I just couldn’t resist the fall flavors!).
They’re perfect with grilled chicken and veggies, but be warned—it’s so flavorful, I couldn’t stop eating it when I tested the recipe! 🙂
In This Post
Jump to Recipe🛒Ingredient Highlights
- Miso: I like to use white miso in this recipe for its sweetness, but you can use other types if you prefer. Be aware that the salt content varies by brand and type, so be sure to taste and adjust the amount. Red miso contains more salt than white miso.
- Spices (cinnamon, ginger, and nutmeg): These spices add cozy fall vibes to the dish, making it unique! Feel free to experiment with other spices to add your own twist.
🍳Let’s Cook Together!
1. Prep the sweet potatoes
Cut each potato in half and place them on parchment paper.
2. Roast the sweet potatoes
Roast the sweet potatoes in the preheated oven at 425F for about 30 minutes, or until they become tender.
3. Make the miso butter
Mix all miso butter ingredients.
4. assemble and enjoy!
Fluff the sweet potatoes and put the miso butter on top!
💌If you created this recipe and liked it, please let me know by leaving a comment below or tagging me on Instagram (@giveme.umami). I’d love to see your creation!
Roasted Sweet Potatoes with Miso Butter and Warm Spices
Ingredients
- 2 sweet potatoes
For the miso butter
- 4 tbsp unsalted butter
- 2 tbsp white miso
- 1 garlic (minced)
- 3 tbsp green onions (minced)
- ½ tsp lemon juice
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Prep the sweet potatoes: Wash 2 sweet potatoes, cut them in half lengthwise, and place them cut side down on a parchment-lined baking sheet. Roast the sweet potatoes for about 30-45 minutes, or until they are tender.
- Make the miso butter: Microwave 4 tbsp unsalted butter for about 10 seconds, or until it becomes soft and creamy. In a small bowl, add 2 tbsp white miso, 1 garlic, 3 tbsp green onions, ½ tsp lemon juice, ½ tsp ground cinnamon, ¼ tsp ground ginger, and ⅛ tsp ground nutmeg, and mix well.
- Assemble the dish: Once the sweet potatoes are done, transfer them to a plate and fluff them with a fork. Top with the miso butter and serve!
Notes
🗄️Storage Tips
- Fridge:
- Roasted sweet potatoes: Once cooled, store in an airtight container for 4-5 days.
- Miso butter: Store in a separate airtight container for up to 1 week.
- Freezer:
- Roasted sweet potatoes: Once cooled, wrap each sweet potato tightly in plastic wrap, then place in an airtight container or freezer bag. Store in the freezer for up to 6 months.
- Miso butter: Freeze in an airtight container for up to 1 month.
- Reheating:
- From the fridge:
- Oven/Air Fryer: Wrap sweet potatoes in aluminum foil and bake at 350°F for about 10 minutes, or until warmed through.
- Microwave: Remove foil and microwave until warm.
- From the freezer:
- Oven/Air Fryer: Wrap sweet potatoes in aluminum foil and bake at 350°F for 20-30 minutes, or until warmed through.
- Microwave: Remove foil and microwave until warm.
- From the fridge:
❓Frequently Asked Questions About This Recipe
Yes, you can bake the sweet potatoes and prepare the miso butter in advance. Store them separately in airtight containers. Refer to the Storage Tips for more details.
Yes! Use gluten-free miso and/or vegan butter to make the dish gluten-free and/or vegan.
🥢More Recipes with Miso Butter
If you like miso butter, try our Miso Butter Salmon too!
