Here I am with a super simple recipe, the only thing you really need to cook is the sweet potatoes. This dish is really delicious, the miso butter packs a lot of flavor, and it just goes well with the sweet potatoes. It’s really easy to whip up. Stir them together and you’ve made a dish that will give you a big bang for your buck.

So why miso butter? Well, these two ingredients mixed together are a power duo. Miso is earthy and packed with deep umami flavor, while butter is rich and creamy. Together, you can dress up any dish, and it is one of the most versatile condiments. To be honest, the miso butter is the real star of the show here!

In this recipe, I’ve topped my sweet potatoes with miso butter, but you can totally use this for other dishes. My husband tried this with roasted eggplants, I’ve seen it used in pasta, green beans, and other vegetables. The best part is that this recipe makes a lot, so you can store it in the fridge and use it for later. 

If you’ve tried this recipe, let me know in the comments! You can also share and tag me on Instagram @flouredframe, I would love to see your recreations! Happy Cooking!

Sweet Potato with Miso Butter (Vegan)

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• Author: Floured Frame
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: Japanese
• Diet: Vegan

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Description

These two ingredients mixed together is a power duo. Miso is earthy and packed with deep umami flavor, while butter is rich and creamy. Together, you can dress up any dish, and it is one of the most versatile condiments.

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Ingredients

Scale 1x2x3x

• 1 stick (1/2 cup or 114g) – vegan butter, softened at room temperature (See notes)
• 1 ½ tablespoon (25g) – miso paste (ensure it’s vegan, see notes)
• 2 stalks – green onions, chopped (set aside a little bit for garnish)
• Sweet Potatoes (however many you would like to eat!)

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Instructions

1. Preheat the oven to 450° Fahrenheit. 
2. Wash the sweet potatoes and carefully pierce them with a knife all around. Place them in the oven for 45 minutes to an hour. The sweet potatoes will be done if you are able to pierce through the potato smoothly. Set aside to cool. (See notes) 
3. In a mixing bowl, mix together the softened butter, miso paste, and green onions. 
4. To assemble, cut your baked sweet potatoes in half. Smash the potatoes with a fork, yes inside the skin, and add in your butter and smash it in the potatoes. You can also remove the skin and mash the potatoes together with the butter in a separate bowl. Store the rest of miso butter in a tightly sealed container and in the fridge. And that’s it! Serve and enjoy!

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Notes

• Your butter needs to be softened, otherwise you’ll have a hard time mixing all the ingredients together!
• Some miso paste contains some kind of fish or dashi in it. Always read the ingredients!
• I usually just bake the potatoes directly on the top rack with aluminum foil on the bottom rack, but if you are not comfortable doing that you can line a baking sheet with parchment paper or with a silpat and bake the potatoes on that. 

Keywords: vegan, miso butter, sweet potato, vegan recipe