Best Roasted Japanese Sweet Potatoes With Scallion Butter Recipes

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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

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     Side Dish     Vegetables     Sweet Potatoes

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

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.

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