ROASTED JAPANESE SWEET POTATOES WITH SCALLION BUTTER
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
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
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