Roasted Sweet Potatoes with Miso Butter and Warm Spices

Roasted sweet potatoes with miso butter serving suggestion.

Roasted Sweet Potatoes with Miso Butter and Warm Spices

5 from 1 vote

Roasted sweet potatoes with miso butter, seasoned with warm spices—cozy, well-balanced sweet and savory flavors, perfect for busy fall nights!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Total Time 35

Servings: 4 servings

Course: Side Dish

Cuisine: American, Japanese

Calories: 178

Ingredients Method Notes

Ingredients

2 sweet potatoes

For the miso butter

4 tablespoons unsalted butter
2 tablespoons white miso (see Note 1)
1 garlic clove minced
3 tablespoons minced green onions
½ teaspoons lemon juice
½ teaspoons ground cinnamon
¼ teaspoons ground ginger
⅛ teaspoons ground nutmeg optional

Method

Preheat the oven to 425°F (220°C).
Prep the sweet potatoes: Wash 2 sweet potatoes, then cut them in half lengthwise. Place them cut side down on a parchment-lined baking sheet and roast for about 30-45 minutes, or until they’re tender.
Make the miso butter: Microwave 4 tablespoons unsalted butter in a small bowl for about 10 seconds until it’s soft and creamy. Then, add 2 tablespoons white miso, 1 garlic clove (minced), 3 tablespoons minced green onions, ½ teaspoons lemon juice, ½ teaspoons ground cinnamon, ¼ teaspoons ground ginger, and ⅛ teaspoons ground nutmeg. Stir everything together until it's well mixed.
Assemble the dish: Once the sweet potatoes are ready, transfer them to a plate and fluff them with a fork. Top with the miso butter and enjoy!

Notes

(Note 1) Types of Miso: You can swap white miso for other varieties, but keep in mind they tend to be saltier. Be sure to adjust the amount to balance the flavor!

Serving Suggestions

Serve these roasted sweet potatoes with miso butter just like you would regular baked sweet potatoes! They pair perfectly with grilled chicken, veggies, or any of your favorite sides.

Storage & Reheating Instructions

Roasted sweet potatoes: Once cooled, store in an airtight container in the fridge for 4-5 days. For longer storage, wrap each one tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 6 months.
Miso butter: Keep in a separate airtight container—up to 1 week in the fridge or 1 month in the freezer.
To reheat: Wrap sweet potatoes in aluminum foil and bake at 350°F—about 10 minutes from the fridge or 20-30 minutes from the freezer. You can also remove the foil and microwave until warm.