Roasted Sweet Potatoes With Miso Butter
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 60 Minutes
- Toby’s Original Dip & Spread
- 3 sweet potatoes
- 2-3 tbsp. coconut oil
- 1 tbsp. shallots, chopped
- 1 tbsp. ginger, finely minced
- 2 tbsp. miso
- 2 garlic cloves, minced
- 1/4 cup cheese, optional
we used vegan feta from Violife
Gather all ingredients. Preheat oven to 400 degrees F. Wash and slice sweet potatoes in half. Line a sheet pan with parchment paper and grease with coconut oil. Place sweet potatoes with cut side down.
Roast for 40 minutes, or until tender. While the sweet potato is in the oven start making the “miso butter.”
Heat coconut oil in a skillet, then add minced garlic, and ginger. Cook for 5 minutes or until browned. Add the miso and cook under low heat while stirring. Use a spoon or fork to break up miso, add extra oil if needed. Cook for another 2 minutes then set aside.
Remove sweet potatoes from oven. Flip so that the flesh side is up and spread with miso butter.
Place a dollop of Toby’s in the middle, sprinkle with bits of cheese, scallions, and salt + pepper to taste. Enjoy!