All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes

Ingredients

cooking spray 2 sweet potatoes, halved lengthwise 2 teaspoons olive oil 2 tablespoons coconut oil ¼ cup diced sweet onion 1 tablespoon minced fresh ginger root 1 tablespoon white (shiro) miso 1 tablespoon soy sauce 2 tablespoons brown sugar 1 scallion, sliced

Nutrition Info

244.8 calories carbohydrate: 38.5 g cholesterol: : - fat: 9.5 g fiber: 4.6 g protein: 3 g saturatedFat: 6.2 g servingSize: - sodium: 424.2 mg sugar: 13.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.
Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.
Roast in the preheated oven until cooked through, about 35 minutes.
Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.
Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.
Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

4 servings

Sweet potatoes are roasted in the oven, then smeared with a sweet and savory miso butter.