Baked Japanese Sweet Potato with Miso Butter & Scallions
2 potatoes, baked at 350F until soft inside
Grease with olive oil (optional)
2 tbsp vegan butter, melted
1 tbsp white miso paste
1 tbsp chopped green onion
With a fork poke each potato generously. Optional- grease with olive oil.
Preheat oven to 350F.
While potatoes are baking, melt vegan butter, then add miso paste. Mix well. Use some for potatoes and save the rest for future use.
On a baking sheet lay down baking foil (this is also optional) and bake until soft inside, about 30-40 minutes. Turn the potatoes a couple of times and check with the knife- if it slides out easily the potatoes are ready.
Take it out of the oven. Slice carefully in half. Scoop the flesh around the edges and gently mash with a fork. Press the fork on the skin of the potatoes so it opens up more.
Add a bit of miso-butter and add scallions on top of a hot potato.
