Description
A savory-sweet twist on classic Hasselback potatoes, featuring crispy sweet potatoes glazed with a rich maple-miso butter and topped with toasted sesame seeds.
Ingredients
Scale
For the Crust:
- 4 medium sweet potatoes, scrubbed clean
- 3 tablespoons unsalted butter, melted
- 2 tablespoons white miso paste
- 2 tablespoons pure maple syrup
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- 2 green onions, thinly sliced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Preheat the oven to 425°F (220°C). Place each sweet potato on a cutting board between two chopsticks to prevent cutting all the way through. Make thin, parallel slices about 1/8-inch apart along each potato.
- In a small bowl, whisk together the melted butter, miso paste, maple syrup, soy sauce, minced garlic, and sesame oil until smooth.
- Brush the potatoes generously with half of the maple-miso butter mixture, making sure to get it between the slices. Season lightly with salt and pepper.
- Place the potatoes on a parchment-lined baking sheet and roast for 30-35 minutes, brushing with the remaining butter mixture halfway through, until tender and crispy at the edges.
- Remove from the oven, sprinkle with toasted sesame seeds and green onions, and serve warm.
Notes
You can customize the seasonings to taste.