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Japanese sweet potatoes with miso butter

Baked Sweet Potatoes With Miso Butter

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 + leftover butter
  • Category: Side
  • Method: Oven-baked
  • Cuisine: Japanese Fusion


These incredible baked sweet potatoes with miso butter and sesame seeds are perfect as a main or a side dish. It’s a Japanese fusion dish that is nutritious, tasty and family-friendly.


4 small to medium sweet potatoes
4 tablespoons miso butter (see below)
2 tablespoons black or white sesame seeds
Sides: arugula/wild rocket salad with olive oil and lemon juice
For miso butter (see notes)
150 g / 5-6 oz. butter, slightly softened
2 tablespoons brown miso, unpasturaised
1 large garlic clove, finely diced
1 teaspoon Sriracha hot sauce (or Frank’s)
Food processor


Preheat the oven to 200 C / 400 F. Lightly grease an oven tray or dish with a little coconut oil or olive oil.
Wash and pat dry the whole sweet potatoes and cut away any damaged bits. Place on the tray and pop in the hot oven for about 30 minutes. They will shrink and collapse a little and some juice might escape and caramelise underneath. Use a knife to poke the potatoes to make sure they are soft inside.
While the sweet potatoes are baking (or ahead of time), make the miso butter. Place softened (but not melted) butter, miso, garlic and hot sauce in a food processor and whiz together until well blended and whipped. Transfer to a bowl. Don’t forget to taste some!
Serve the hot, baked sweet potatoes cut on one side with about a tablespoon of miso butter melted on top. Sprinkle with sesame seeds if using and make a simple salad with a drizzle of olive oil and lemon juice.


Sweet potatoes. I like to pick slightly smaller ones so it’s one potato per serving. They should be about 200-250 g / 0.5 lb each. If using larger sweet potatoes, cut them in halves.

Miso. You can use brown or white miso, but ideally it should be unpastaurised stuff you find in the refrigerated section of the store. If you can’t find fresh miso, use the paste from a packet instead.

Miso butter. The ingredients are for a larger batch of miso butter. You can half them to make a smaller amount or store leftovers in the fridge in an airtight container. You can wrap leftovers in some parchment paper – see this post – to freeze leftovers for later. Miso butter goes with steamed veggies, grilled fish or meat, and you can use it to sautee mushrooms and cook scrambled eggs in. It’s also a great dish with radishes.

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