Roasted Sweet Potatoes With Sweet Miso Scallion Butter Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
• Roast in the preheated oven until cooked through, about 35 minutes.
• Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
• Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
• Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

Steps:

• Preheat oven to 450°F with rack in upper third.
• Prick potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.
• While potatoes bake, stir together butter, miso, and scallion until combined.
• Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side.

Steps:

• Preheat oven to 450°F with rack in upper third.
• Prick potatoes all over with a fork and put on a foil-lined large baking sheet.
• Bake until very soft when squeezed, 45 minutes to 1 hour.
• While potatoes bake, stir together butter, miso, and scallion until combined.
• Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.
• Serve with some scallion butter in center of each and with additional scallion butter on the side.
• Scallion butter can be made 4 days ahead and chilled, covered.
• Bring to warm room temperature and stir before using.
• Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil.
• Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
• Roast in the preheated oven until cooked through, about 35 minutes.
• Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
• Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
• Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.