- Preparation time
- 20 mins
- Cooking time
- 60 mins
- 4 people
- April 15, 2016
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. A bit of miso mixed into the scallion butter stealthily rounds out the interplay of sweet and umami that will have you eating all the way through to the last flaky remnants of skin.Print
Sweet Potatoes with Miso Butter and Chives
- 4 tbsp. unsalted butter, softened
- 3 tbsp. red miso
- 2 tbsp. fresh lemon juice
- 2 large sweet potatoes
- 1/4 cup minched chives
- In a small food processor, combine the butter with the miso, lemon juice, and 1 tablespoon of water and pur?e until evenly combined.
- In a 4-qt. saucepan, cover the sweet potatoes with water and bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are soft, about 40 minutes. Drain the potatoes and transfer to a serving plate. Halve the potatoes lengthwise, drizzle the flesh with miso butter, and garnish with chives.