I have never had as many compliments over a dish as I did over this one, except for my chicken enchiladas. I think it may be because Americans are used to sweet potatoes with maple syrup or marshmallows and this dish is definitely different - a savory one due to the addition of miso. Goodness knows it is a simple one to make.
If you can find Japanese white sweet potatoes, so much the better, but regular ones will taste just as delicious. I would not use yams as I find them too sweet to begin with. I made this salad with cut sweet potato rounds but this would be delicious as a side dish with meat, serving a sweet potato to each person, just cut in half and the mis sauce drizzled inside. This is NOT a low calorie dish.
4 sweet potatoes
1 stick of butter
4 Tbps red miso
Shichimi togarashi or red pepper flakes
Preheat the oven to 400.
Wash the sweet potatoes and dry them well. Use a fork to prick them all over. Bake for about 45-60 minutes, depending on size, until the middles are soft and the skins are crispy. The two different textures are important.
A few minutes before the potatoes are ready to come out of the oven, melt the butter in a saucepan over low heat. Add the miso and whisk together vigorously until the 2 ingredients emulsify and form a glossy, homogenous sauce.
If serving as a side dish, split open the tops, roughly chop the insides without breaking the skin and pour 1/4 of the miso butter over each onoe befre serving immediately and piping hot. If making a salad, cut the hot potatoes into rounds and dress with the miso butter. Toss well and serve at room temperature. In both cases, a dusting of shichimi togarashi or a sprinkling of red pepper flakes is a nice addition.
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