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Cooking 101
Is there anything better than salty, tangy, sweet, and creamy all in one dish? We don't think so. This recipe is an all-out flavor bomb, and couldn't be easier to put together. The sizzly scallion miso butter is good on anything and everything, and sweet potatoes are the perfect vessel.
Chef Tip:Sizzling the scallions and miso in butter brings out their rich flavor and adds depth to this easy side. You can easily sub vegan butter for a plant-based version!
4 sweet potatoes, cleaned & dried
Olive oil
Flaky salt
4 tbsp. butter
4 scallions, chopped
A small bunch parsley or cilantro, chopped
A sprinkle of sesame seeds
Preheat oven to 425. Rub the potatoes with oil and salt, then stab them a bunch of times with a fork
Bake the potatoes on a lined baking sheet until they’re tender all the way through – depending on the size of your potatoes, can be 45 mins to a little over an hour
While the potatoes are cooling, melt the butter in a small sauce pan and add the scallions til the scallions start to cook and give off an aroma, about 2 minutes
Squeeze in ½ pouch of Gingery Miso sauce, cut the heat and combine
Split open the tops of the sweet potatoes and drizzle the miso butter over the tops
Sprinkle with parsley and sesame seeds
A salty-sweet sauce packed with fresh ginger, rice vinegar, and umami-rich white miso (a fermented soybean paste from East Asia). Drizzle it on…
This recipe is also great with our Tangy BBQ and Herby Chemichurri sauce.
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