Hasselback Sweet Potatoes with Maple-Miso Butter & Sesame
Delightful Hasselback sweet potatoes drizzled with a luscious maple-miso butter and topped with fragrant sesame seeds. A visually stunning and nutritious side dish!
Ingredients
Main Ingredients
- 4 medium sweet potatoes, scrubbed clean The star of the dish.
- 3 tablespoons unsalted butter, melted Adds richness to the dish.
- 2 tablespoons white miso paste Provides umami flavor.
- 2 tablespoons pure maple syrup For a touch of sweetness.
- 1 tablespoon soy sauce Enhances the flavor profile.
- 2 cloves garlic, minced Adds depth of flavor.
- 1 tablespoon toasted sesame oil Provides aromatic flavor.
- 2 tablespoons toasted sesame seeds For garnish and crunch.
- 2 green onions, thinly sliced For garnish.
- Salt and black pepper to taste Season to your liking.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Carefully slice the sweet potatoes using Hasselback technique, aiming for 1/4-inch slices but do not cut all the way through.
Making the Maple-Miso Butter
- In a mixing bowl, whisk together the melted butter, white miso paste, maple syrup, soy sauce, minced garlic, and sesame oil until well combined.
Baking
- Brush the maple-miso butter mixture all over the sweet potatoes, ensuring it gets into the slices.
- Sprinkle with salt and black pepper.
- Place the sweet potatoes in the oven and bake for about 40-45 minutes, checking around the 30-minute mark to baste with the remaining butter.
- If needed, cover with aluminum foil during the last part of cooking to prevent burning.
Serving
- Once done, serve the sweet potatoes topped with additional maple-miso butter, sliced green onions, and sesame seeds.
Notes
Store any leftovers in an airtight container in the fridge for up to a week. Reheat in the oven or microwave. These sweet potatoes can also be transformed into a sweet potato mash or used as a filling for tacos.