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.
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.