Baked Korean Sweet Potatoes With Scallion-Miso Butter 

By Kay Chun

Published Nov. 22, 2024

Baked Korean Sweet Potatoes With Scallion-Miso Butter 
Johnny Miller for The New York Times. Food Stylist: Hadas Smirnoff.
Total Time
1 hour 20 minutes
Prep Time
5 minutes
Cook Time
1¼ hours
Rating
5(124)
Comments
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Korean sweet potatoes are full of surprises: Their gorgeous purple skin reveals not orange but white flesh underneath, which has a floral, honey-like sweetness and a supercreamy texture. (Japanese sweet potatoes can be used interchangeably, and even any supermarket sweet potato variety can be used for this recipe.) Wrap your sweet potatoes tightly in foil and roast until completely soft in the center, about 1 hour. While your oven works, make a quick scallion-and-miso compound butter that complements the sweet potatoes but can also elevate all sorts of roasted veggies like cauliflower, carrots and broccoli. Split open the hot potatoes and dollop with the compound butter and a spoonful of sour cream. Each bite has a wonderful balance of sweet and salty; the addition of sour cream introduces nostalgic sour cream and onion vibes.

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Ingredients

Yield:4 servings
  • 4medium Korean sweet potatoes (about 2½ pounds) or any other sweet potato of your choice, scrubbed
  • 8tablespoons unsalted butter, at room temperature
  • 3tablespoons finely chopped scallions, plus more for garnishing
  • 2tablespoons white miso
  • Salt and black pepper
  • Sour cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

342 calories; 24 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 4 grams protein; 409 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 450 degrees.

  2. Step 2

    Wrap each sweet potato in a piece of aluminum foil and place them on a large rimmed baking sheet. Roast until sweet potatoes are soft and tender in the center, about 1 hour.

  3. Step 3

    Meanwhile, in a small bowl, combine butter, scallions and miso; mix well and season with salt and pepper.

  4. Step 4

    Unwrap potatoes and arrange them on 4 plates; discard foil. Using a sharp paring knife, cut a slit down the center of each potato and gently press the ends to open the potato. Spoon some of the butter into each potato, then top with some sour cream and scallions. Enjoy hot.

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Ratings

5 out of 5
124 user ratings
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Comments

added

In South Korea they’re roasted until carmelized and sold for about $3-4 for 500 grams at markets and convenience stores. No need for toppings. Also goes well with a side of martial law

Anna Stambo

Fantastic and simple. Add some sesame seeds for kicks

Allison

Lovely. Made the compound butter as instructed and it really does play well with the flavor of the Japanese sweet potato. Can’t wait to try the extra butter on other veggies

ThePFG

This was such a lovely low-effort weekday side. I prepared them the way Samin Nosrat recommends per the chef profiled in the sweet potatoes with tahini butter recipe--steaming to reveal a silkier texture. They were ready in 35 minutes. Paired with NYT Cooking Honey Garlic Shrimp. Will definitely add to my cheap-thrills meals on a budget rotation. Hats off! https://body-change.today/recipes/1020274-sweet-potatoes-with-tahini-butter?smid=share-url

Bett

No need for foil OR butter. You can roast any potato over a pan. Line with a silicone baking mat to make cleanup easier. I'd suggest a homemade tahini sauce if you want to add fat or sauce. Better for you and even more delicious! (Tahini, water, lemon juice, garlic and salt in a blender, search for recipes.) I also suggest avoiding baking parchment which contains PFAS (Perfluoroalkyl and Polyfluoroalkyl Substances aka Forever Chemicals.) Unless you can find an uncoated version of parchment.

Flippo

Forget that foil and just roast them on parchment paper.. So good !

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