Mains

Kyoto Style Sweet Potatoes (Miso Roasted)

Sweet potatoes roasted until tender and topped with a savory, caramelized miso, ginger, and onion butter, often served with rice.

Prep: 5 minutes Cook: 35-40 minutes Servings: 3
Side Dish Japanese Baked Vegetarian
Kyoto Style Sweet Potatoes (Miso Roasted)

Preparation Steps

1
  • 2-3 sweet potatoes
Cut the sweet potatoes in half lengthwise. Tip: Make sure to buy sweet potatoes that are roughly the same size for even cooking.
2
Preheat the oven to 220°C (fan mode). Place the sweet potatoes on a parchment-lined oven tray, cut side down. Brush the skin sides with olive oil.
3
Roast for 30 minutes. Then, flip the potatoes over and broil for another 5-10 minutes until slightly caramelized.
4
  • 1 onion, diced
Fry the diced onion in a generous amount of butter, ghee, or coconut oil. Use low heat and take your time to let it soften and caramelize slightly.
5
  • 2 tsp ginger
Add the ginger to the onions and fry until the raw taste fades.
6
  • 1 tbsp miso
Add the miso to the onions and ginger and try to break it up and mix well. Add a dash of water if necessary to create a paste-like sauce.
7
Remove the sweet potatoes from the oven. Pierce them with a fork to allow the miso butter mixture to get inside the flesh. Spoon the miso butter mixture generously over the cut side of the sweet potatoes.
8
  • Salt
  • Spring onions
  • Japanese rice (for serving)
Sprinkle with a little more salt (if needed) and garnish with chopped spring onions. Serve immediately with Japanese rice.