Sweet Potatoes with Miso Butter and Chives

Serves
serves 4 to 6
Time
1 hour

MATT TAYLOR-GROSS

By Dan Holzman and Matt Rodbard

Published on February 19, 2016

Red miso adds a savory twist to sweet potatoes.

Ingredients

4 tbsp. unsalted butter, softened
3 tbsp. red miso
2 tbsp. fresh lemon juice
2 large sweet potatoes
¹⁄₄ cup minched chives

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Instructions

Step 1

In a small food processor, combine the butter with the miso, lemon juice, and 1 tablespoon of water and purée until evenly combined.

Step 2

In a 4-qt. saucepan, cover the sweet potatoes with water and bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are soft, about 40 minutes. Drain the potatoes and transfer to a serving plate. Halve the potatoes lengthwise, drizzle the flesh with miso butter, and garnish with chives.

In a small food processor, combine the butter with the miso, lemon juice, and 1 tablespoon of water and purée until evenly combined.
In a 4-qt. saucepan, cover the sweet potatoes with water and bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are soft, about 40 minutes. Drain the potatoes and transfer to a serving plate. Halve the potatoes lengthwise, drizzle the flesh with miso butter, and garnish with chives.