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Roasted Sweet Potatoes with Scallion Butter

A healthy lacto-vegan recipe which is great any time and is especially good to add to your years end holiday meals, such as Thanksgiving, Christmas and New Years.

Ingredients

  • 8 small slender sweet potatoes such as Japanese or Garnet sweet potatoes (4 to 5 pounds total)

  • 1 1/2 sticks unsalted butter

  • 1 1/2 tablespoons miso paste (preferably white, though I used yellow brown rice and it was great)

  • 3 tablespoons finely chopped scallion

(As always, for the healthiest version of this recipe use organic content as much as possible)

Instructions

  1. Preheat oven to 450°F with rack in upper third.

     
  2. Pierce potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.

     
  3. While potatoes bake, stir together butter, miso, and scallion until combined.

     
  4. Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side.

Notes:

1. Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room temperature and stir before using.

2. Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.

3. This recipe calls for an oven temperature of 450 but can actually be cooked at 400 as well if left in a little over an hour, maybe 65 minutes.

Makes about 4 servings

To see more of our collection of healthy holiday recipes:

Healthy Holiday Recipes

To see even more healthy recipes, click HERE.

 

   

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