Sweet Potatoes with Miso Butter and Chives

byDan Holzman and Matt Rodbard| PUBLISHED Feb 19, 2016 8:00 PM
Sweet Potatoes with Miso Butter and Chives
Sweet Potatoes with Miso Butter and Chives. Matt Taylor-Gross

Red miso adds a savory twist to sweet potatoes.

Yield: serves 4 to 6

Time: 1 hours


  • 4 tbsp. unsalted butter, softened
  • 3 tbsp. red miso
  • 2 tbsp. fresh lemon juice
  • 2 large sweet potatoes
  • <sup>1</sup>⁄<sub>4</sub> cup minched chives


  1. In a small food processor, combine the butter with the miso, lemon juice, and 1 tablespoon of water and purée until evenly combined.
  2. 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.