Miso Butter Sweet Potatoes

Want a refresher on how to make this?

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Makes for 4-6 | Oven: 400°

INGREDIENTS

Mushies

• 3-4# sweet potatoes, sliced thin on mandolin

• 6 tablespoons butter

• ½ cup heavy cream

• 2 tablespoons light miso paste

• 1 teaspoons ginger powder

• 2 teaspoons fresh grated ginger

• 3 scallion, greens and whites sliced and separated

• Sesame seeds and gochugaru for garnish

• Kosher salt to taste

INSTRUCTIONS

Preheat the Oven
Preheat your oven to 400°F (200°C).

Prepare the Miso Butter
In a saucepan over medium heat, melt the butter. Stir in the heavy cream, light miso paste, ginger powder, and fresh grated ginger. Mix until smooth and well combined, then remove from heat.

Season the Sweet Potatoes
Add the sliced sweet potatoes to a large bowl then toss with the miso butter, scallion whites, and a heavy pinch of salt

Layer the Sweet Potatoes
In a large baking dish, arrange the thinly sliced sweet potatoes. You can stand them vertically up as I’ve show, or layer them like classic au gratin potatoes, shingling them horizontally.

Make sure to pour over any of the extra melted butter/cream mixture.

Bake
Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the sweet potatoes are tender and the top is lightly golden.

Garnish and Serve
Once done, remove the sweet potatoes from the oven and let them cool slightly. Garnish with the greens of the scallions, sesame seeds, and a sprinkle of gochugaru for heat.

Pro tip: These can be made up to a day ahead and stored covered in the fridge before baking!