Red miso adds a savory twist to sweet potatoes.
- 4 tbsp. unsalted butter, softened
- 3 tbsp. red miso
- 2 tbsp. fresh lemon juice
- 2 large sweet potatoes
- 1⁄4 cup minched chives
In a small food processor, combine the butter with the miso, lemon juice, and 1 tablespoon of water and purée until evenly combined.
In a 4-qt. saucepan, cover the sweet potatoes with water and bring to a boil. Reduce the heat to maintain a simmer and cook until the potatoes are soft, about 40 minutes. Drain the potatoes and transfer to a serving plate. Halve the potatoes lengthwise, drizzle the flesh with miso butter, and garnish with chives.