I have had so many potatoes this winter that I’m ready to just chuck the rest of them out the window. But until thin little spring asparagus starts peeking up out of the dirt and tomatoes swell up with sun on the vine, I’ve had to make do by reinvigorating some of my winter staple foods, potatoes especially.
This big baked sweet potato dripping with salty homemade miso butter really hit the spot.
Have you ever made a compound butter before? You know, flavored butter? Maybe an herb butter or a honey butter or one of those fancy jam butters for spreading on a scone? Well if you haven’t, you should start with this one. Making compound butters is incredibly easy, but makes for a really impressive result. Seriously, you just mix room temperature butter with your flavoring of choice, wrap it up, and then let it firm back up in the fridge or freezer. Honestly, it’s so easy that it’d make a for a fun project to do with kids. Kids love butter, right?
Compound butter is one of those things that as soon as you make it for the first time you wonder why you’ve never made it before. It’s just so darn simple! This miso butter added the perfect touch of saltiness to the creamy sweet potato. I ended up eating the whole thing for lunch right after photographing it. Luckily this recipe makes enough miso butter to use several times. Try melting some over a juicy seared steak or roasted pork tenderloin. OMG, I bet it would be really good on sweet corn bread.
Baked sweet potatoes with miso butter
Sweet and salty combine as homemade miso butter melts over a hot just-baked sweet potato.
Cook Time: 1 hour
Ingredients
- 2 medium sweet potatoes
- half a stick of unsalted butter (room temperature)
- 1 tbsp. + 1 tsp. red miso paste
Cooking Directions
- Wrap each potato individually in aluminum foil and bake directly on the rack at 400 degrees for one hour.
- Stir together room temperature butter and miso paste until well combined.
- Transfer butter mixture onto a sheet of wax paper and roll up into a log. Twist ends to close.
- Refrigerate for 4 hours or freeze for 1 hour before use.
- To use, slice off a pat of butter and allow to melt directly over just-baked sweet potato.
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Tell me your dream compound butter flavor and how you would use it.
I love compound butters! Is there anything that’s NOT good with butter? 😉
Laura @ Sprint 2 the Table recently posted..Growing from Challenges + WIAW
You know, I really wanted to have a smart ass example of something that doesn’t go with butter, but after pondering it for nearly 10 minutes I’ve still got nothing. You win this round.
I’ve never made compound butter before…honestly, I always forget just how good butter is until I have a taste of that melty goodness! This combo sounds amazing! Can’t believe I haven’t tried sweet potato and miso together before. I almost always eat my sweet potatoes sweet so I forget about all the savory variations there are out there!
My dream butter? Hmm, think I could have a banana bacon flavored one? 😀
Heather @ Kiss My Broccoli recently posted..Waffle Wednesday!
You know what banana bacon butter would be great on? Pancakes!
I’ve been adding miso to vegetables every night of late, so I’m sure this would be wonderful!
P.S. “an herb” made me twitch until I remembered that you Americans don’t pronounce the “h”. 😛
And I twitch every time I read “an historic event.” Doesn’t everyone pronounce the “h” in historic? English, how does it work?
I just had a baked sweet potato at outback the other night. And it was delicious. Your recipe sounds really good. Savory miso butter and sweet potato looks like a perfect combination.
Lokness @ The Missing Lokness recently posted..Roasted Turkey Legs
It was gooood. I hope you try it!
You make this sound so easy!! I want to try it!! Sweet potatoes are probably my favorite thing ever so I’ve got to try this ASAP.
Carol @ Lucky Zucca recently posted..Since Friday…
It was easy! I cannot believe I don’t make compound butters all the time, it requires so little effort to make such a specialty product.
I had this tonight. I cheated a little bit and just mixed light butter & the paste. But seriously, there are few foods I really crave or dream about….but this has just become one of them. It was the best sweet potato I’ve ever had. Skin and all. Having another one tomorrow! Great, great, great recipe!
So happy it worked for you! I think this is going to become a regular for me too.