Roasted Korean Sweet Potatoes with Miso Butter and Kimchi
Ingredients
- 3 Korean or Japanese sweet potatoes scrubbed clean, dried and prick with fork all over
- olive oil extra virgin
- salt and pepper
- 4 tablespoons unsalted butter at room temperature
- 2 tablespoons white miso paste
- freshly ground pepper optional
- kimchi
- hot and sweet jalapeños
Instructions
To roast the sweet potatoes:
- Preheat your oven to 400 degrees. Prep a parchment paper lined baking sheet; (I like to bake my potatoes on a rack so the skin bakes all over but completely optional) lightly drizzle olive oil over the potatoes, feel free to spread all over using your fingers. Season with salt and pepper and roast in the oven for 45 minutes, or until tender.
Make the miso butter:
- Mix or whisk together the butter and miso paste until smooth. Season with pepper. Taste and adjust anything as needed. Set aside.
To serve:
- Serve your roasted Korean sweet potatoes with the miso butter and kimchi and hot and sweet jalapeños on the side. Enjoy!