I know you’re reading this because the idea of using three ingredients to make a delicious dish is appealing to you. I don’t blame you, it’s appealing to me too.
Unfortunately, many dishes marketed this way feel forced, and even incomplete. Not so here. I can promise you that I will always put the integrity of the recipe ahead of marketing!
Miso is the real workhorse here. It has such complex, umami flavor that it adds incredible depth to the dish all on its own. Paired with sweet and creamy Japanese sweet potatoes it just shines.
I buy Japanese sweet potatoes weekly, they are so versatile and have yet to fail me. Olivia Munn credits her glowing complexion to eating multiple Japanese sweet potatoes a day. I can’t quite speak to all that but what I do know is I’m obsessed with their taste and capabilities.
ingredients for miso butter potatoes:
White Miso – I use white miso in this recipe, which is made of soybeans fermented with a good percentage of rice. It’s sweet, and the most mild of all the misos. If you’re new to miso, it’s a great place to start. You can find it in the refrigerated section at most grocery stores.
Japanese Sweet Potatoes – My favorite variety of sweet potatoes are white Japanese sweet potatoes. They are just delicious. They are creamier than orange sweet potatoes, and have a faint vanilla taste to me. They are the ones with purple skins in the grocery store, and well worth trying if you haven’t before.
“what else can i use?”
- If you can’t find Japanese sweet potatoes, use the orange ones more widely available.
- Red miso can be substituted for the white miso. It will have a more robust flavor, so use sparingly and to taste.
Three Ingredient Miso Butter Sweet Potatoes
- Large rimmed baking sheet
- 2 large Japanese white sweet potatoes
- 1/4 cup unsalted butter
- 2 tbsp white miso
- Kosher salt
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil. Use a fork to poke holes into the sweet potatoes, and set them on the baking sheet.
- Roast for 45 to 50 minutes, flipping over half way, until the potatoes are oozing a bit and you can easily pierce them with a fork.
- When cooked, remove from the oven and let cool until you can handle them. Set the oven to broil on Hi and make your miso butter.
- In a small saucepan, melt the butter over medium low heat until melted. Add in the miso and whisk to incorporate. The miso will still be a bit clumpy and that’s okay.
- Slice the sweet potatoes in half lengthwise and keep on the baking sheet. Brush each half with the miso butter, getting all those miso bits onto the potatoes. Sprinkle lightly with Kosher salt.
- Broil for 3-5 minutes until the tops have turned to a light golden brown.
- Remove and let cool for 5 minutes. Serve and enjoy!