(Resistant Starch!) Miso Butter Japanese Sweet Potatoes 🍠

Ingrédients

• 2 large Japanese sweet potatoes (halved)
• extra virgin olive oil (as needed)
• kosher salt (to taste)
• 4 tablespoons unsalted butter (softened)
• 1 tablespoon miso paste (preferably light)
• 2 tablespoons finely chopped scallions (to garnish!)

Préparation

1. 1

   Preheat oven to 400°F/200°C.

2. 2

   Add Japanese sweet potatoes to a baking dish, drizzle generously with olive oil (make sure the skin is nice 'n coated!) and season with salt to taste. Roast for 45-60 minutes, until golden and crisp, tossing them about half way through.

3. 3

   Turning them into a resistant starch? Set aside, cool completely and refrigerate overnight. You'll want to reheat them again at 400°F/200°C for 10-15 minutes.

4. 4

   Mix the miso paste with the unsalted butter and smear half of it on the freshly baked potatoes, garnish with fresh scallions and serve right away with additional miso butter on the side!

5. 5

   Store in an airtight container in the fridge for up to five days.