Kyoto Style Sweet Potatoes
If sweet and salty is your thing, then these Kyoto Style Sweet Potatoes glazed in a sweet miso butter sauce are sure to hit the spot.
Ingredients
- 2 Japanese sweet potatoes or substitute regular orange sweet potatoes
- 2 tbsp neutral oil such as canola
- 3 tbsp miso preferably red miso, but any miso will do
- 2 tbsp sake
- 1 tbsp mirin
- 1 tbsp granulated sugar
- 2 tbsp butter unsalted
- 2-3 scallions sliced into rings, for garnish
- 1-2 tbsp sesame seeds for garnish
Instructions
Prepare the sweet potatoes
- Preheat your oven to 350°.
- Rub all sides of the sweet potatoes (flesh and skin) with 2 tbsp of the neutral oil.
- Place the potatoes flesh side down on an aluminum-lined sheet tray and roast in the oven for 30-35 minutes until the flesh is fully cooked and is easily pierced with a fork.
Make the miso butter sauce
- While the potatoes are roasting, mix the miso, sake, mirin, and granulated sugar in a small bowl until combined.
- Add the sauce to a small saucepan and cook on the stove over medium-low heat for five minutes, stirring very frequently. Make sure that you scrape the bottom of the pan often to move the sauce around and prevent scorching.
- Add the butter to the sauce and cook for an additional three minutes, stirring very frequently.
Broil the potatoes and serve
- Once the potatoes are finished baking, remove them from the oven and turn your oven’s broiler to high heat.
- Flip the potatoes over on the sheet pan so that they’re cut side up and use a pastry brush to apply the sauce on top of the potato flesh.
- Broil the potatoes in the oven for 1-3 minutes until the glaze is beginning to caramelize. Check the potatoes frequently to avoid burning them.
- Once the potatoes are done broiling, place them on a serving plate and garnish them with the sliced scallions and sesame seeds, and serve.