Hasselback Sweet Potatoes with Maple-Miso Butter!

🥔 Hasselback Sweet Potatoes with Maple-Miso Butter

Ingredients

Sweet potatoes

• 4 medium sweet potatoes, scrubbed

• 2 tbsp olive oil

• Salt + black pepper

Maple-miso butter

• 4 tbsp unsalted butter, softened

• 1½ tbsp white miso (or yellow miso)

• 2 tbsp pure maple syrup

• ½ tsp soy sauce or tamari (optional but 🔥)

• ½ tsp rice vinegar or lemon juice

• Optional: pinch of chili flakes or gochugaru

For finishing (optional but recommended)

• Toasted sesame seeds

• Chopped scallions or chives

• Fresh thyme or rosemary

How to Make Them

1. Prep the potatoes
   Heat oven to 425°F / 220°C.
   Slice each sweet potato crosswise into thin slices, stopping just before the bottom so it stays intact. (Pro move: rest the potato between two chopsticks or wooden spoons to avoid slicing all the way through.)

2. First roast
   Place on a baking sheet, brush generously with olive oil, season with salt and pepper.
   Roast for 30–35 minutes, until the slices start to fan out and edges look tender.

3. Maple-miso magic
   While they roast, mash together butter, miso, maple syrup, soy sauce, vinegar, and chili flakes if using. Taste—it should be sweet-savory with a little funk.

4. Butter + finish roasting
   Pull potatoes out, spoon the maple-miso butter over them, nudging it down between the slices.
   Return to oven for 15–20 minutes until deeply caramelized, crisp on the edges, and glossy.

5. Garnish & serve
   Shower with sesame seeds, herbs, and scallions. Serve hot and watch people hover.