Roasted Sweet Potatoes with Miso Butter and Warm Spices
Roasted sweet potatoes with miso butter, seasoned with warm spices—cozy, well-balanced sweet and savory flavors, perfect for busy fall nights!
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
Instructions
- 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.
- 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.