Baked Japanese Sweet Potato with Miso Butter and Fresh Herbs Recipe
This baked Japanese sweet potato recipe offers a simple and nutritious dish with sweet, fluffy insides and puffy skins. Perfect as a wholesome side or light meal, these sweet potatoes are delicious topped with butter or miso butter and garnished with fresh herbs like cilantro.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: Japanese
Ingredients
Main Ingredients
- 4 Japanese sweet potatoes
- Sea salt, to taste
- Freshly ground black pepper, to taste
For Serving
- Butter or miso butter, to serve
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with a piece of foil to make cleanup easier.
- Prepare Potatoes: Use a fork to poke several holes all over each Japanese sweet potato to allow steam to escape during baking.
- Bake the Sweet Potatoes: Place the prepared sweet potatoes on the foil-lined baking sheet. Bake in the preheated oven for 45 to 60 minutes until they are puffed up and soft inside when pierced with a fork.
- Serve: Remove the sweet potatoes from the oven, slice them open, and fluff the insides with a fork. Season with sea salt and freshly ground black pepper. Top each with a pat of butter or miso butter, and garnish with fresh cilantro if desired.
Notes
- Cooking time may vary depending on the size of your sweet potatoes; check for softness by piercing with a fork.
- For a dairy-free option, substitute butter with vegan butter or omit it entirely.
- Miso butter adds an umami flavor and pairs excellently with the natural sweetness.
- The skin is edible and becomes soft and puffy when baked; feel free to eat it for added fiber.
- Leftover baked sweet potatoes can be reheated in the oven or microwave.
