Roasted Japanese Sweet Potatoes With Scallion Butter

1. 1

   Preheat oven to 450u00b0F with rack in upper third.

2. 2

   Prick potatoes all over with a fork and put on a foil-lined large baking sheet.

3. 3

   Bake until very soft when squeezed, 45 minutes to 1 hour.

4. 4

   While potatoes bake, stir together butter, miso, and scallion until combined.

5. 5

   Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato.

6. 6

   Serve with some scallion butter in center of each and with additional scallion butter on the side.

7. 7

   Scallion butter can be made 4 days ahead and chilled, covered.

8. 8

   Bring to warm room temperature and stir before using.

9. 9

   Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil.

10. 10

    Reheat potatoes on a baking sheet on middle rack of a 350u00b0F oven until heated through, about 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.