One of my favorite quick meals is to microwave a sweet potato (takes ⅙ of the time it takes to roast in the oven) and add some butter, maple syrup, salt and pepper. I've been seeing miso butter around the internet, but I have never had the pleasure of trying it and have really wanted to.
I've been looking for an excuse to pull out the white miso paste that was picked up during a very successful trip to the asian market. I also had some maple syrup energy packets from a photo shoot, so it seemed like a good idea to combine them with some butter and fill up a sweet potato to see what happens. Turns out that it works really well. Simple, sweet, a little salty and delicious. The same goes for miso salmon.
You can find miso paste at your local Asian market. White miso is made of rice, barley, and a small quantity of soybeans. It is fermented for a shorter period of time than red miso, which gives it a lighter and sweet flavor, compared to the more intense red miso.
These Untapped All Natural Athletic Fuel Maple Syrup packets worked perfectly for this recipe because they are about 2 tablespoons each and are pure maple syrup.
Combine the butter, white miso and maple syrup until it is combined into a smooth consistency.
Cut open the cooked sweet potato and add a dollop of the maple miso butter. It's a meal in its own edible bowl (don't forget to eat the skin).
Sweet Potatoes + Maple Miso Butter
- 2 sweet potatoes
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter at room temperature
- 1 scallion minced
- Poke a few holes in the sweet potatoes with a fork to prevent a potato explosion.
- Microwave the sweet potatoes on high rotating every 2 minutes for about 7 to 10 minutes, or until soft.
- Mix together the miso paste, maple syrup and butter until smooth
- Split the sweet potato open with a fork and place a dollop of the maple miso butter inside.
- Garnish with the sliced scallion and freshly ground pepper.