Roasted Sweet Potatoes with Miso Butter
Chef May’s take on roasted sweet potatoes has us swooning, but the miso butter is what made us fall in love. We used grass-fed butter for the mash and can’t get enough of its richness (seriously, we spread the miso madness on a piece of grilled sourdough after making this dish).
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Ingredients
- 2 lbs Sweet potatoes cut into 1″ chunks
- 2 Tbsp Grapeseed oil
- salt and pepper to taste
- 4 Tbsp Unsalted butter at room temperature
- 2 Tbsp White miso
- 2 Scallions thinly sliced
- 1 Tbsp Toasted sesame seeds
Instructions
- Preheat oven to 400F.
- Toss sweet potatoes with oil, salt and pepper. Roast in a single layer on a sheet pan for 30 minutes or until tender and lightly brown.
- Mash butter and miso together in a large bowl. Add hot sweet potatoes and toss with the butter. Serve with scallions and sesame seeds sprinkled on top.
