Miso Roasted Sweet Potatoes Recipe Is the High-Fiber Side Dish You Didn't Know You Needed (7 Ingredients) by Jan Mostrom

I love sweet potatoes. This miso roasted sweet potatoes recipe is so good that I may never go back to plain sweet potatoes again! The miso and butter make such a wonderful topping to complement the sweet potatoes, which are a superfood. (Check out the health benefits of sweet potatoes.) This is one high-fiber sweet potato recipe you'll want to save and share with everyone.

Why should you consider adding miso to your healthy diet? "Miso means ‘fermented beans’ in Japanese. A traditional ingredient in both Japanese and Chinese cuisine, miso paste is made from fermented soybeans and grains and contains millions of beneficial bacteria." Miso may support gut health, promote vitamin levels, help in the fight against cancer, support immune function, support brain health, alleviate menopausal symptoms, support cholesterol balance, support heart health and support bone health. Plus, check out the health benefits of fiber.

To make this Japanese-inspired baked sweet potatoes recipe you will need just seven ingredients. Here is your gluten-free shopping list for this healthy potato side dish recipe: sweet potatoes, olive oil, butter (or ghee, olive oil or coconut oil), shallots, fresh ginger (check out the health benefits of ginger), white miso (read about the health benefits of miso) and green onions (scallions).

Serve these miso sweet potatoes as a side dish with your favorite dinners. You can also use them in grain bowls and other healthy recipes.

Cuisine: American / Asian / Japanese
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 5

Ingredients

• 2 - 4 sweet potatoes, sliced in half lengthwise
• olive oil, for brushing
• 1/4 cup butter, ghee, olive oil or coconut oil
• 1 large shallot, finely diced
• 2 teaspoons ginger, finely minced or grated
• 1 tablespoon white miso
• 3 green onions (scallions), sliced

Here's how to make it: 

1. Brush or spray the sweet potatoes with olive oil. Put them onto a parchment paper-lined baking sheet, cut side down.
   
2. Bake in a preheated 425-degree F oven for 30 to 40 minutes, or until they are fork tender. (Larger potatoes will take a bit longer.) When they are done flip them over and broil for a few minutes if they are not brown enough on top. Move the potatoes to a small platter.
   
3. While the potatoes roast make the butter topping. Heat the butter and shallots in a saucepan on low heat. Stir often and cook for about 5 for 6 minutes.
   
4. Add the ginger and stir for 3 more minutes.
   
5. Add the miso and use a fork to gently mash it into the butter into small pieces. Stir and cook for 2 minutes, or until the small pieces are a bit crispy.
   
6. Pour the butter mixture over the top of the sweet potatoes. Sprinkle with a little sea salt and the green onions. Serve. Store any leftover potatoes in an airtight container in the fridge and reheat in the microwave.
   

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