Miso, Ginger, and Scallion-Crusted Sweet Potatoes

February 19, 2014

Test Kitchen-Approved

Author Notes: A huge sweet potato, barely smaller than a chicken, caught my eye at the market, and seemed like a good option for a meatless Tuesday dinner. I was also planning to buy a package of miso to noodle around with, and it seemed the flavors of sweet and salty would play well together, so I added scallions and garlic to the shopping cart, lugged home my prize, and got to work in the kitchen. Bake the sweet potato, halve it, and smear on the paste, then run it under the broiler; or use left-over baked sweets. Herewith, the result of my experiment.creamtea

Food52 Review: The contrast of the salty, savory miso topping with the sweet potato is a winning one, and we found ourselves saving that salty, broiled top for last. In the future, we might chop up the potatoes before covering them with the dressing so as to increase the sweet-to-salty surface area.The Editors

Serves: 3-4 as a main dish, 4 to 6 as a side
Prep time: 10 min
Cook time: 1 hrs


  • 2 very large sweet potatoes, about 3 1/2 pounds total
  • 2 tablespoons safflower oil
  • 2 medium cloves garlic, minced
  • 4 to 5 scallions, finely sliced or 1/2 shallot, minced
  • 2 to 3 teaspoons fresh ginger, grated
  • 2 tablespoons chunky brown-rice miso (available in health-food stores)
  • Hot water
  • 2 tablespoons coconut oil (for a vegan version) or unsalted butter
In This Recipe


  1. Preheat oven to 350°.
  2. With a small, sharp knife, pierce each sweet potato in several places.
  3. Place in oven and bake until tender when pierced with a long sharp knife or skewer, about 45 minutes to 1 hour, depending on size. Remove from oven and allow to cool slightly.
  4. While potatoes are baking, warm oil in skillet (I used cast-iron) over medium-low flame. Add garlic, scallions, and ginger and sauté until fragrant and sizzling.
  5. Place miso in a small, heat-proof prep bowl or custard cup and add enough hot water to form a loose, thick paste—maybe 2 to 3 tablespoons. Whisk until fully incorporated.
  6. Add miso mixture to skillet and stir and scrape until reduced, thickened, and darker in color, about 3 minutes. Swirl in the coconut oil (or butter), stirring until melted. Remove from the heat.
  7. Cut each potato in half lengthwise. Using a rubber scraper, coat the miso paste mixture evenly over cut edges. Place under broiler and broil until topping is crisp and browned, about 4 to 5 minutes (you know your broiler best; keep an eye on the proceedings).
  8. Serve it forth, either as a side or as a main.

More Great Recipes:
Japanese|Asian|American|Vegetable|Miso|Green Onion/Scallion|Ginger|Sweet Potato/Yam|Cast Iron|Thanksgiving|Christmas|Fall

Reviews (8) Questions (0)

8 Reviews

marynn March 19, 2017
I added a bit of pomegranate molasses and thought it was a nice balance.
Author Comment
creamtea March 19, 2017
Hi marynn, what a good idea!
EmilyC September 24, 2015
This sounds so good! Congrats on your CP!
Author Comment
creamtea September 24, 2015
Thanks Emily!
susan G. February 15, 2015
This recipe is just perfect! It's full of flavor, uses ingredients I always have on hand, and takes only a few minutes to put together once the potatoes are ready. Not only that, it's pretty, too. Now I have a little tub of miso-ginger butter in the fridge, ready for that next sweet potato - or eggplant - or winter squash - or maybe some white beans....
Author Comment
creamtea February 16, 2015
Thank you for trying my recipe, Susan. I never thought to keep a container of miso-ginger butter in the fridge. Next time I'm going to make extra to perk other meals up. Thanks for the idea!
Annie S. February 12, 2015
I tested this recipe for the contest and I loved this preparation. I have made it twice now and the contrast of flavors textures is just wonderful. Thank you for your recipe.
Author Comment
creamtea February 16, 2015
Thank you for testing my recipe! I'm so glad you liked it!