Japanese Sweet Potato with Miso Butter
I’m just going to say it. Japanese sweet potatoes are better than regular sweet potatoes. They have a firmer flesh, a nuttier taste to them and they just taste better overall. And when you slather these grilled Japanese sweet potatoes with miso butter, you’re in for a real treat! You can easily meal prep these ahead by steaming them first and then finishing them on the grill to save some time.
Ingredients
Here’s everything you’ll need to make these miso butter sweet potatoes.
- Japanese sweet potatoes
- unsalted butter
- white miso paste
- nori sheet
- avocado oil spray (for grilling, optional)
- fresh chives
- sesame seeds (for garnish)
How to Make Grilled Japanese Sweet Potatoes
The easiest method I’ve found for grilling these Japanese sweet potatoes is to steam them whole first. Not only is this method hands off and easy, it also helps the potatoes retain their flavour better and nutrients.
Once you’ve steamed them for close to an hour (depending on size), they should be cooked through and fork tender.
Let them cool slightly, and then slice them in half lengthwise.
Heat your grill and spray lightly with avocado oil spray. Place them on the grill cut side down for four to five minutes until charred. Rotate the potatoes to create crosshatch grill marks and cook for another four to five minutes.
How to Make a Miso Butter with Nori
Making the miso nori butter for topping on these Japanese sweet potatoes is super easy.
Remember to let your butter soften and come to room temperature first.
Once you’ve done that simply mix together the softened butter, miso paste and chopped nori until well combined and then set aside.
What to do With Leftover Miso Butter?
You will have leftover miso butter, and that’s not a problem! Here are more ways to use it up.
- Slather it on toast, any type of bread or crackers.
- Use it to top on grilled corn.
- Add it to your savory oatmeal, check out how I use miso butter in my oatmeal here.
- Use it on popcorn!
- Mix it into your favourite pasta, like this chili crisp pasta.
More Sides Recipes
- My most popular go-to lemon kale salad with parmesan and crispy prosciutto
- Crispy Brussels Sprouts with Prosciutto
- Fig and Arugula Salad with Ricotta Salata
- Smashed Sage Potatoes with Sage Brown Butter
- Dill Pickle Potato Salad
- The best ever farro salad with sweet potato and parmesan
- French lentil salad with kale and feta
- Ranch Macaroni Salad with Bacon
Ready to make this? Let’s go!
If you make this miso butter sweet potato recipe, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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Japanese Sweet Potato with Miso Butter
- Prep Time: 5
- Cook Time: 70
- Total Time: 1 hour 15 minutes
- Yield: 6
- Category: side
- Method: stovetop, grill
- Cuisine: Japanese
Description
These grilled Japanese sweet potatoes are steamed first to keep them moist and then grilled. Top with a miso nori butter to finish.
Ingredients
- 3 Japanese sweet potato (whole, scrubbed)
- 5 tbsps unsalted butter, room temperature
- 1 1/2 tbsps white miso paste
- 1/2 large sheet of nori, finely chopped (about 1 heaping tablespoon)
- avocado oil spray (for grilling, optional)
- fresh chives, finely chopped (for garnish)
- sesame seeds (for garnish)
- lime wedges (optional, for garnish)
Instructions
- Fill a pot with water and place a steamer basket on top. Place the sweet potatoes in the basket and bring to a low boil over medium-high heat. Once boiling, reduce to a simmer and cover. Cook for 50 to 60 minutes, until the potatoes are fork tender and cooked through.
- Meanwhile, mix together the softened butter, miso paste and chopped nori until well combined and then set aside.
- Heat a grill over medium-high heat.
- Once the potatoes are done cooking, remove and let cool slightly before slicing in half lengthwise. Lightly spray with avocado oil, if using.
- Place the potatoes cut side down on the grill and cook for four to five minutes, until charred. Rotate the potatoes to create crosshatch grill marks and cook for another four to five minutes.
- Add the potatoes to a large plate or platter and top with some of the butter, chives, sesame seeds and lime wedges (if using).
Notes
Lime: a light squeeze of lime helps to brighten the dish, but is optional
Butter: this recipe makes more butter than you will use. Store leftover in a sealed container in the fridge.
