Baked Sweet Potato with Misobutter

by Alt asiatisk
60 min
Baked Sweet Potato with Misobutter


  • 2 x sweet potato
  • 50 g dairy free butter
  • 1 x spring onion
  • 1 tsp miso paste
  • 1/2 tsp sesame oil
  • 1 tbsp roasted sesame seeds
  • null null sea salt


  1. Start by poking holes evenly over the sweet potatoes with a fork, and place them on a wire rack in the middle of a preheated oven at 225 degrees. Bake for approx. 45–50 minutes, but the baking time varies according to the size. You check whether they are ready by sticking a knife into the potato. If it slides easily into the middle, it's ready.
  2. Mix together the ingredients for the miso butter with half of the chopped spring onion and put it in the fridge. You save the rest of the spring onion as a topping.
  3. When the sweet potatoes are ready, cut them in half. Feel free to mash them with a fork before spreading the miso butter. Sprinkle some extra spring onions, sesame seeds and a little sea salt if desired.