(Resistant Starch!) Miso Butter Japanese Sweet Potatoes 🍠

Roast up these miso butter Japanese sweet potatoes for a delightfully heartwarming (and umami filled!) side dish. Want to make it lower carb? Turn them into a resistant starch by refrigerating overnight. You know, to improve their digestibility and lower the carb count naturally.

📝 Ingredients

• 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!)

👨‍🍳 Instructions

1. 1Preheat oven to 400°F/200°C.
2. 2Add 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. 3Turning 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. 4Mix 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. 5Store in an airtight container in the fridge for up to five days.