BAKED JAPANESE SWEET POTATOES WITH MISO SCALLION BUTTER

This is another beautiful side dish that goes well with ANYTHING! Let me begin this blog by telling you a little about Miso paste.  This paste is a culinary staple in Japan.  If you are familiar with Japanese food, you probably have heard or devoured on a bowl of Miso soup, also known as Misoshiru. There is no Miso soup without Miso paste. It’s like having mash potatoes without potatoes! Miso paste is a fermented mixture of soybean, rice or barley, salt and water. This recipe can be made with any kind of potatoes, sweet or regular. If you think a simple white potato will float your boat, go for it! I love Japanese sweet potatoes (Satsuma Imo) because they are starchier, denser and less sweet compared to the regular orange ones. I have made this recipe with all kinds of potatoes in the color spectrum and I will assure you, they all taste just as good. Just note that Miso is usually salty. Probably the reason why it goes so well with the sweetness of the potato. Now a little about this compound butter. What butter? Well, it’s a fancy name for a butter mixed with herbs and spices. Just imagine throwing these words with these ingredients to impress someone. In their eyes you are a culinary genius.

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Serves:4
Time: 55 minutes

INGREDIENTS

  • Japanese sweet potatoes — 4 (preferably of the same size)
  • White Miso paste — 1 tablespoon
  • Scallion or green onion — 1 shoot, finely chopped
  • Unsalted butter — 2 tablespoons at room temperature
  • Garlic powder (optional) — 1/8 teaspoon

DIRECTIONS

  1. Pre-heat the oven at 400 F (204.4 C).
  2. Thoroughly wash and pat dry the sweet potatoes. Then, with a fork, poke the potatoes a couple of times on each side.
  3. Wrap each potato individually in aluminum foil. Put them on a baking sheet and bake them for 40 to 45 minutes.
    Cooking time might vary depending on the size of the potatoes. To check if the potatoes are cooked, pierce it with a sharp paring knife and if it easily goes through, your potatoes are done.
  4. In a small mixing bowl, add the butter, scallion (leave a teaspoon full for garnish), garlic powder and Miso paste. Whip it until all the ingredients are combined.
  5. Once the potatoes are done, remove them and let them cool for about 5 to 7 minutes before unwrapping the foil. 
    Potatoes could be very hot and you could burn yourself, so be careful.
  6. Split open the potatoes in half and with the help of a fork just scrape some of the inside of the potatoes. This is done so that the compound butter can be absorbed by the potatoes.
  7. You can serve them two ways. One, divide the compound butter in 4 parts and add it on top of the potatoes; or two, serve the butter on the side. Whatever you do, don’t forget to sprinkle the chopped scallions you saved for garnish.

NOTES

  • Miso paste: Although Miso is available in most grocery stores these days, if you cannot find Miso paste or do not like the taste of it, you can skip it and just make a scallion compound butter. Miso paste comes in three colors: white (shiromiso) is the mildest variety; red (akamiso) much saltier and pungent than the white; mixed (awasemiso) a combination of both. It’s darker and a stronger taste. If using red or mixed Miso, make sure to reduce the amount you use to balance the salt.
  • Vegan: Replace butter with coconut oil or vegan shortening.