Hasselback Sweet Potatoes with Maple-Miso Butter! This dish combines the natural sweetness of sweet potatoes with the rich umami flavor of miso, balanced by the sweetness of maple syrup. It’s a perfect side dish for any occasion!
Hasselback Sweet Potatoes with Maple-Miso Butter Recipe
Ingredients:
4 medium sweet potatoes
2 tablespoons olive oil
Salt and pepper, to taste
For the Maple-Miso Butter:
4 tablespoons unsalted butter, softened
1 tablespoon maple syrup
1 tablespoon white miso paste (or yellow miso for a milder flavor)
1 teaspoon apple cider vinegar (for balance)
1/2 teaspoon ground cinnamon (optional for a warm touch)
Pinch of salt, to taste
Optional Garnishes:
Chopped fresh parsley or green onions
Toasted sesame seeds
Crushed pecans or walnuts (optional, for crunch)
Instructions:
Step 1: Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Scrub the sweet potatoes clean and pat them dry with a towel.
Carefully slice each sweet potato into thin, evenly spaced slices, making sure not to cut all the way through. You want the slices to remain connected at the bottom, which will allow the sweet potato to fan out during baking. Place a spoon or chopsticks on either side of the sweet potato to help prevent cutting all the way through.
Place the sweet potatoes on the prepared baking sheet and drizzle them with olive oil. Use your hands or a brush to coat the potatoes evenly with oil. Sprinkle with salt and pepper.
Step 2: Make the Maple-Miso Butter
In a small bowl, combine the butter, maple syrup, white miso paste, apple cider vinegar, and ground cinnamon (if using).
Stir the mixture until the butter is fully combined with the miso and syrup. Taste and add a pinch of salt if needed.
Step 3: Roast the Sweet Potatoes
Roast the sweet potatoes in the preheated oven for about 40-45 minutes, or until they are tender when pierced with a fork. The slices will start to fan out as they cook, creating a crispy, caramelized effect on the edges.
About 10 minutes before the sweet potatoes are done, remove them from the oven and gently brush or spoon the maple-miso butter over each sweet potato, allowing the butter to melt into the crevices.
Step 4: Garnish and Serve
Once the sweet potatoes are cooked and caramelized, remove them from the oven and let them cool for a couple of minutes.
For an extra touch, sprinkle with chopped fresh parsley, green onions, and toasted sesame seeds. If you like a bit of crunch, add crushed pecans or walnuts on top.
Step 5: Serve
Serve the Hasselback Sweet Potatoes warm as a side dish, and enjoy the rich flavors of the maple-miso butter!
Why This Recipe Works:
The Hasselback technique allows the sweet potatoes to cook evenly while creating crispy edges that contrast beautifully with the tender interior. The maple-miso butter adds a sweet-savory glaze that enhances the natural sweetness of the sweet potatoes, while the miso introduces a deep umami flavor. The balance of sweet, salty, and slightly tangy flavors makes this dish truly irresistible.
Tips for Success:
Miso paste: If you can’t find white miso, you can substitute with yellow miso or even red miso, though red miso will give the butter a stronger flavor.
Don’t skip the vinegar: The apple cider vinegar helps to balance the richness of the butter and the sweetness of the maple syrup.
Thickness of cuts: If your sweet potatoes are particularly large, you may want to slice them thinner to ensure they cook evenly.
Add extra toppings: For a more substantial side dish, you can top these potatoes with crumbled feta or goat cheese after baking, or serve them alongside a protein for a complete meal.
Q&A:
Q: Can I make this dish ahead of time?
A: Yes! You can roast the sweet potatoes ahead of time, store them in the refrigerator, and reheat them in the oven at 350°F (175°C) for about 10-15 minutes. Brush them with the maple-miso butter right before serving.
Q: Can I use regular potatoes instead of sweet potatoes?
A: While the flavor will be different, you can use regular russet potatoes or another type of waxy potato. The technique and process are the same, but the flavor profile will shift from sweet to savory.
Q: Can I use vegan butter for the maple-miso butter?
A: Absolutely! You can use vegan butter in place of regular butter for a dairy-free version of this recipe. The flavor will still be rich and satisfying.
Q: How can I make this recipe spicier?
A: If you like heat, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the maple-miso butter mixture for some extra spice.
Q: How do I store leftovers?
A: Store any leftover Hasselback sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain their texture and crispiness.
These Hasselback Sweet Potatoes with Maple-Miso Butter are a great way to elevate your side dish game and bring out the best in sweet potatoes. Their flavor complexity makes them perfect for a holiday meal, a dinner party, or a delicious weeknight side. Enjoy!