Japanese Sweet Potatoes
Deliciously creamy Japanese sweet potatoes baked with miso and skyr, creating a delightful blend of flavors and textures.
Equipment
- Oven
- Baking Sheet
- Mixing Bowl
- Aluminum foil
Ingredients
- 1 each Japanese sweet potato (12-ounce)
- 2 Tbsp white miso paste
- 0.5 cup whole milk skyr or Greek yogurt
- 1 Tbsp maple syrup (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash the sweet potato and pierce the skin all over with a knife. Wrap it in aluminum foil and place on a baking sheet.
- Bake for 40-45 minutes, or until tender. Check with a knife; it should slide in easily.
- Let the potato cool slightly, then slice it down the center and scoop out most of the interior, leaving the skin intact.
- In a bowl, combine the scooped sweet potato, miso paste, skyr or Greek yogurt, and maple syrup. Mix until creamy.
- Spoon the mixture back into the sweet potato skins and return to the oven for another 20-25 minutes until the tops are caramelized.
- Drizzle with additional maple syrup if desired and serve warm.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. Reheat in the oven for best results.