Ingredients:
serves 4
small Japanese Sweet Potatoes (see note)
3 lbs sweet potatoes (about 6-8)
1 stick of butter softened
2T white miso (you can also sub this for tahini for a totally different flavor)
zest from 1 lime
sesame seeds for the finish
lime slices for serving
Instructions:
Preheat the oven to 450 degrees. Meanwhile, bring slightly salted water to a boil and boil the whole potatoes until they are tender and can easily be pierced with a knife. Drain the potatoes and let the skin dry for a few minutes. Once cool enough to touch, slice the potatoes lengthwise and let them release steam and dry for a few minutes. This just elicits a crispier roast potato. Toss the potatoes in a bit of olive oil and roast skin side down for about 10-15 minutes. Once they are easily released from the pan, remove the pan from the oven to easily flip them on their backs. Spread with the miso bitter mixture and return to the oven until they form a bubbly browned crust. Serve immediately with sesame seeds and Maldon salt sprinkled on top. Limes served on the side.
Note: We have these sweet potatoes year round at our Ojai’ Sunday Farmers Market from Milliken Farm. They are white fleshed and have purple skin and they are about 3.5 inches long and 1 ½ “ wide. If you can find them at your market then cut your sweet potatoes similar size to these (think 6ths for large ones).
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