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The Most Decadent Sweet Potato Has Never Seen a Marshmallow

Cooks Without Borders’ miso-butter wonder recipe goes all-in with umami.
This miso butter sweet potato recipe serves one, but you can double—or even triple—it. Courtesy of Leslie Brenner

A sweet potato is nothing short of a miracle. Poke a few holes in it, roast it till it oozes with caramel, slash it open, and dive into its luscious richness. If your tuber is a garnet sweet potato (purple skin, deeply orange, velvety flesh, astounding deep flavor), you don’t even need salt or pepper.

Now take that roasted garnet treat, slather it with miso-butter, shower it liberally with furikake (Japanese seasoning mix with nori flakes and sesame seeds), and you’ve got something almost decadently savory. 

You might swoon.

Miso butter, if you’re not familiar with it, is a brilliant invention: Combine softened unsalted butter and miso in equal amounts. (White miso is ideal, but any kind will be good.) Add sliced scallion if you like a bit of freshness, and togarashi (Japanese red pepper), Aleppo or Espelette pepper for a wee bit of heat. Or try just the miso butter (which is plenty salty) and lots of freshly ground black pepper.

A recipe for four servings of this life-changer lives on my cooking website, Cooks Without Borders. But truth be told, I often make one as a solitary treat, so here’s a recipe for a single dreamboat. (Want two? Just go ahead and double everything.) Besides the roasting time, the prep takes all of about five minutes. 

To make life easiest, let the butter soften first. Pick up a shaker-jar of furikake at Trader Joe’s or an Asian market; find shima togarashi at an Asian market or online. 

Serves 1.

Miso-Butter Sweet Potato


  • 1 medium garnet sweet potato, scrubbed
  • 1 1/2 tablespoons unsalted butter, room temperature
  • 1 1/2 tablespoons white miso
  • 1/2 scallion, sliced thin (both white and green parts, optional)
  • Furikake to taste (optional)
  • Togarashi, Aleppo pepper, or Espelette pepper to taste (optional)


  1. Heat the oven (or toaster oven) to 400 degrees. Line a baking sheet with parchment or foil. Use a fork to poke holes in five or six places around the sweet potato.
  2. Set the sweet potato on the prepared baking sheet and roast until it seeps caramel and it’s very soft and tender, about 1 hour for a medium-sized sweet potato. (Very large ones may require 90 minutes or more.)
  3. While the sweet potato roasts, make the miso butter. Place the butter and miso in a small bowl and use a fork to combine them thoroughly. Set aside.
  4. When the sweet potato is done roasting, use a knife to slash it open from the top. Push the two ends of together to open up the slash, increasing the visible flesh. Slather on the miso butter, then strew the scallions on top, and sprinkle with furikake and togarashi to taste (if you’re using any of those). Enjoy it without delay.

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