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
Scale
- 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.