Crispy Yakiimo with Miso Butter
Sweet potatoes roasted until the skin cracks and the flesh turns caramelized and creamy—finished with a salty-umami miso butter. Pure comfort in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 whole sweet potatoes (medium, ~6 oz each)
- 2 tbsp white miso paste
- 2 tbsp butter
- ½ tsp soy sauce
- ½ sheet nori seaweed sheets (optional, torn)
- 1 tbsp sesame seeds (white or black, or both)
Instructions
- 1
Preheat oven to 450°F. Poke each sweet potato 3–4 times with a fork to prevent bursting.
- 2
Place potatoes directly on the oven rack over a baking sheet. Roast for 15 minutes until skin splits and flesh is tender.
- 3
Whisk miso, butter, and soy sauce in a small bowl until smooth and pale.
- 4
Remove potatoes from oven. Slice each open lengthwise and fluff the flesh with a fork.
- 5
Divide miso butter between the two potatoes, spreading gently into the hot flesh until melted.
- 6
Top with torn nori and sesame seeds. Serve immediately while steam rises from the center.
Tools you’ll need
- oven
- baking sheet
- fork
- small bowl
- whisk
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