Best 5 Roasted Sweet Potatoes With Sweet Miso Scallion Butter Recipes

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Feast your taste buds on a culinary adventure with roasted sweet potatoes, a vibrant symphony of flavors brought to life by a luscious sweet miso-scallion butter. This delightful dish tantalizes the senses with its medley of sweet, savory, and umami notes, perfectly complemented by a touch of heat from red pepper flakes. As the sweet potatoes caramelize in the oven, their natural sweetness harmonizes beautifully with the richness of the miso butter, creating a tantalizing interplay of flavors. Each bite offers a burst of sweet potato goodness, enhanced by the aromatic scallions and the subtle warmth of red pepper flakes. These roasted sweet potatoes with sweet miso-scallion butter are not just a side dish; they're a culinary masterpiece that will elevate any meal to new heights of deliciousness.

Get ready to embark on a flavor journey with our curated collection of recipes, each one a testament to the versatility of roasted sweet potatoes. From the classic Roasted Sweet Potatoes with Sweet Miso-Scallion Butter to the tantalizing Sweet Potato Fries with Spicy Mayo, and the delectable Sweet Potato and Black Bean Tacos, our recipes offer a delightful array of options to suit every palate. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds craving more.

Here are our top 5 tried and tested recipes!

KYOTO ROASTED SWEET POTATOES WITH MISO, GINGER AND SCALLIONS



Kyoto Roasted Sweet Potatoes with Miso, Ginger and Scallions image

These Japanese-inspired, Kyoto Roasted Sweet Potatoes with Miso, ginger and scallions can be made vegan, using olive oil or coconut oil. A simple delicious vegan side dish that is easy to make and full of amazing flavor!

Provided by Sylvia Fountaine

Categories     side

Time 55m

Number Of Ingredients 8

2-3 yams (or small sweet potatoes) sliced in half, lengthwise
olive oil for brushing
¼ cup olive oil, coconut oil, butter or ghee
1 large shallot, very finely diced ( about ½ cup)
2 teaspoons ginger finely minced
1 tablespoon miso ( I prefer white, but any color will work)
salt to taste
3 Scallions, sliced

Steps:

  • Preheat oven to 425F
  • Cut sweet potatoes in half lengthwise and place on a parchment-lined sheet pan, cut side down. Brush or spray the skin sides with olive oil.
  • Roast 30-40 minutes until fork tender (check at 30 mins, keeping in mind they need may need longer if very large) When tender, flip over and broil if they need more caramelization. Adding little color ( or char) around the edges is good here.
  • While they are roasting make the Shallot Ginger Miso "butter". Heat the oil, butter or ghee over medium low heat, add the shallot and carefully sauté until golden, stirring often about 5-6 minutes. Add the ginger, cook 2-3 more minutes. Add the miso and using a fork, mash and it into the mixture, breaking it up as much as possible. It won't get creamy, just mash the miso as best you can with the fork into the tiniest little bits, and let these bits get slightly crispy, sautéing 2 minutes or so. Turn heat off.
  • When sweet potatoes are caramelized to your liking, place on a platter flesh side up, reheat the miso butter, pierce the flesh in a few spots using a spoon, (so miso butter can get down inside) then spoon a tablespoon or two of the sauce over each one, making sure to include the flavorful "brown bits" ( shallot, ginger, miso).
  • Sprinkle with a little finishing salt ( I really like using smoked Maldon Salt here) and sprinkle with chopped scallions.
  • Enjoy as a side dish or as a vegan main, along with a salad.
  • This would be tasty with Teryaki Salmon and Bokchoy or Miso Baked Tofu

Nutrition Facts : Calories 271 calories, Sugar 1.7 g, Sodium 63.7 mg, Fat 9.8 g, SaturatedFat 1.4 g, TransFat 0 g, Carbohydrate 44.5 g, Fiber 6.7 g, Protein 2.9 g, Cholesterol 0 mg

ROASTED JAPANESE SWEET POTATOES WITH SCALLION BUTTER



Roasted Japanese Sweet Potatoes With Scallion Butter image

If you've never had pale-fleshed Japanese sweet potatoes before, you'll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut. From Gourmet magazine.

Provided by lazyme

Categories     Yam/Sweet Potato

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 4

8 small japanese sweet potatoes (4 to 5 pounds total) or 8 small garnet sweet potatoes (4 to 5 pounds total)
3/4 cup unsalted butter, well softened
1 1/2 tablespoons miso (preferably white)
3 tablespoons finely chopped scallions

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.

Nutrition Facts : Calories 271.3, Fat 17.5, SaturatedFat 11, Cholesterol 45.8, Sodium 189.5, Carbohydrate 27.1, Fiber 4.1, Sugar 5.7, Protein 2.6

MISO-SCALLION ROASTED SWEET POTATOES RECIPE



Miso-Scallion Roasted Sweet Potatoes Recipe image

Savory and salty miso adds a backbone of deep flavor to these incredibly sweet roasted sweet potatoes.

Provided by Daniel Gritzer

Categories     Side Dish     Sides

Yield 8

Number Of Ingredients 9

3 pounds (1.4kg) sweet potatoes, peeled and cut into 1/2-inch chunks
4 tablespoons (60ml) vegetable or canola oil, divided
Kosher salt and freshly ground black pepper
2 tablespoons (30ml) miso (we used white miso during testing, but you can use any type)
1 tablespoon (15ml) mirin
1/2 tablespoon (8g) sugar
2 tablespoons (30ml) water
2 scallions, white and light-green parts only, thinly sliced
Shichimi togarashi, for garnish (optional; see note)

Steps:

  • Place sweet potatoes in a large saucepan and cover with cold water. Heat water to 160°F (70°C) as registered on an instant-read thermometer. Cover and set aside for 1 hour.
  • Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 400°F (200°C). Drain sweet potatoes and transfer to a large bowl. Toss with 3 tablespoons (45ml) oil and season to taste with salt and pepper. Spread sweet potatoes on 2 rimmed baking sheets and roast until bottom sides are browned, about 30 minutes. Carefully flip potatoes with a thin spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer. Keep potatoes warm.
  • When ready to serve, in a large mixing bowl, whisk together miso, mirin, sugar, water, and remaining 1 tablespoon (15ml) oil until smooth. Add potatoes and gently toss to coat. Fold in scallions and transfer to a serving bowl. Sprinkle with shichimi togarashi, if using, and serve.

Nutrition Facts : Calories 233 kcal, Carbohydrate 38 g, Cholesterol 0 mg, Fiber 6 g, Protein 4 g, SaturatedFat 1 g, Sodium 299 mg, Sugar 13 g, Fat 7 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g

ROASTED JAPANESE SWEET POTATOES WITH SCALLION BUTTER



Roasted Japanese Sweet Potatoes with Scallion Butter image

Provided by Lillian Chou

Categories     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Dinner     Root Vegetable     Sweet Potato/Yam     Fall     Winter     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

8 small slender Japanese or Garnet sweet potatoes (4 to 5 pounds total)
1 1/2 sticks unsalted butter, well softened
1 1/2 tablespoons miso paste (preferably white)
3 tablespoons finely chopped scallion

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.

ROASTED SWEET POTATOES WITH SWEET MISO-SCALLION BUTTER



Roasted Sweet Potatoes with Sweet Miso-Scallion Butter image

Sweet potatoes are roasted in the oven, then smeared with a sweet and savory miso butter.

Provided by Diana71

Categories     Sweet Potato Side Dishes

Time 40m

Yield 4

Number Of Ingredients 10

cooking spray
2 sweet potatoes, halved lengthwise
2 teaspoons olive oil
2 tablespoons coconut oil
¼ cup diced sweet onion
1 tablespoon minced fresh ginger root
1 tablespoon white (shiro) miso
1 tablespoon soy sauce
2 tablespoons brown sugar
1 scallion, sliced

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.

Nutrition Facts : Calories 244.8 calories, Carbohydrate 38.5 g, Fat 9.5 g, Fiber 4.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 424.2 mg, Sugar 13.9 g

Tips:

  • Choose the right sweet potatoes: Look for firm, smooth potatoes with no blemishes or bruises.
  • Wash and scrub the potatoes thoroughly: This will help remove any dirt or debris.
  • Pierce the potatoes with a fork: This will help the steam escape and prevent the potatoes from bursting.
  • Roast the potatoes at a high temperature: This will help caramelize the sugars and create a crispy exterior.
  • Toss the potatoes with the miso-scallion butter: This will help coat the potatoes evenly and add flavor.
  • Serve the potatoes immediately: This is when they are at their best.

Conclusion:

Roasted sweet potatoes with sweet miso-scallion butter are a delicious and easy-to-make side dish that is perfect for any occasion. The potatoes are roasted until tender and crispy, and then tossed with a flavorful miso-scallion butter. This dish is sure to be a hit with everyone who tries it.

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