I'm just going to say it. Japanese sweet potatoes are better than regular sweet potatoes. They have a firmer flesh, a nuttier taste to them and they just taste better overall. And when you slather these grilled Japanese sweet potatoes with miso butter, you're in for a real treat! You can easily meal prep these ahead by steaming them first and then finishing them on the grill to save some time.
Here's everything you'll need to make these miso butter sweet potatoes.
The easiest method I've found for grilling these Japanese sweet potatoes is to steam them whole first. Not only is this method hands off and easy, it also helps the potatoes retain their flavour better and nutrients.
Once you've steamed them for close to an hour (depending on size), they should be cooked through and fork tender.
Let them cool slightly, and then slice them in half lengthwise.
Heat your grill and spray lightly with avocado oil spray. Place them on the grill cut side down for four to five minutes until charred. Rotate the potatoes to create crosshatch grill marks and cook for another four to five minutes.
Making the miso nori butter for topping on these Japanese sweet potatoes is super easy.
Remember to let your butter soften and come to room temperature first.
Once you've done that simply mix together the softened butter, miso paste and chopped nori until well combined and then set aside.
You will have leftover miso butter, and that's not a problem! Here are more ways to use it up.
Ready to make this? Let's go!
If you make this miso butter sweet potato recipe, please let me know by tagging me on Instagram, or leave a comment and/or review below!
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These grilled Japanese sweet potatoes are steamed first to keep them moist and then grilled to get them charred. Top with a miso and nori butter, chives and sesame seeds for a delicious side dish.
Lime: a light squeeze of lime helps to brighten the dish, but is optional
Butter: this recipe makes more butter than you will use. Store leftover in a sealed container in the fridge.