Slightly starchier than a regular potato with a faint chestnut flavor.
Bake like a regular potato with garlic cloves, olive oil, rosemary, and finish with smoked salt, or it’s great steamed as well!
These turn brown when sliced, but immersing the slices in water can preserve the color. These are a source of protein and vitamins A, C, E, and B6.
Ingredients (serves 8)
8 small, slender Japanese or Garnet sweet potatoes (4 to 5 pounds total)
1 ½ sticks unsalted butter, softened
1 ½ tablespoons miso paste (preferably white)
3 tablespoons finely chopped scallion
Directions
Place rack in upper third of oven and preheat oven to 450°F.
Using a fork, prick potatoes all over then place on a large foil-lined baking sheet.
Bake until very soft when squeezed, 45 minutes to 1 hour.
While potatoes bake, stir together butter, miso, and scallion until combined.
Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve topped with scallion butter and with additional scallion butter on the side.
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