Roasted Sweet Potatoes with Sweet Miso-Scallion Butter recipe

All Recipes Side Dish Vegetables Sweet Potatoes


cooking spray
2 sweet potatoes, halved lengthwise
2 teaspoons olive oil
2 tablespoons coconut oil
¼ cup diced sweet onion
1 tablespoon minced fresh ginger root
1 tablespoon white (shiro) miso
1 tablespoon soy sauce
2 tablespoons brown sugar
1 scallion, sliced

Nutrition Info

244.8 calories
carbohydrate: 38.5 g
cholesterol: : -
fat: 9.5 g
fiber: 4.6 g
protein: 3 g
saturatedFat: 6.2 g
servingSize: -
sodium: 424.2 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -


  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking spray.

  2. Brush cut sides of sweet potatoes with olive oil. Lay cut side-down onto the baking sheet. Brush skins with olive oil.

  3. Roast in the preheated oven until cooked through, about 35 minutes.

  4. Meanwhile, prepare miso-scallion butter. Warm coconut oil in a small saucepan over medium heat. Add onion and ginger and cook for 3 to 4 minutes. Remove from heat and add miso, pressing miso against the saucepan with the back of a spoon to soften. Add soy sauce, brown sugar, and scallion.

  5. Heat over low, stirring constantly, until sugar is completely melted and mixture is warmed through, about 3 minutes. Do not boil.

  6. Remove sweet potatoes from the oven and flip over. Cut a slit into the sweet potato flesh and spoon miso butter over the top.

Recipe Yield

4 servings

Recipe Note

Sweet potatoes are roasted in the oven, then smeared with a sweet and savory miso butter.

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