• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cherry on my Sundae
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Travel
  • Connect
  • Private Kitchen LA
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » Recipes » Side Dish

    Twice Baked Miso Sweet Potatoes with Togarashi

    Published: Jan 30, 2019

    Sharing is caring!

    The one plus about being a private chef is that I sometimes have extra produce lying around for myself. It's then that I need to turn on my creative gears and think of how to prepare them,  preferably with minimal effort. My husband doesn't love sweet potatoes as much as I do, so to make them more appetizing I decided to make turn them into twice baked sweet potatoes. We were having an Asian dinner so why not throw some miso in there? A little butter, coconut milk, miso, and togarashi, and 1 hour later, glorious twice baked miso sweet potatoes adorned our table. I wasn't completely sure of how these would taste but oh man! Let's just say there's a reason I'm sharing this recipe with you!

    twice baked miso sweet potatoes
    twice baked miso sweet potatoes
    twice baked miso sweet potatoes
    Print Recipe

    Twice Baked Miso Sweet Potatoes with Togarashi

    Total Time1 hour hr
    Course: Side Dish
    Cuisine: Japanese
    Keyword: vegetarian
    Servings: 6
    Author: Cherry on My Sundae

    Ingredients

    • 3 medium sweet potatoes
    • 2 tablespoon butter
    • ⅓ cup coconut milk
    • 2 tablespoon white miso
    • 2 tablespoon togarashi

    Instructions

    • Preheat oven to 400 degrees F.
    • Place sweet potatoes on a baking sheet and roast for 40-45 minutes or until a fork can easily pierce through. Remove the potatoes from the oven and let cool slightly. When the potatoes are cool enough to handle, cut them in half. Scoop out the flesh into a bowl, leaving the skins in tact.
    • For about 2 cups potatoes, add 2 tablespoon butter, ⅓ cup coconut milk, and 2 tablespoon miso. Mash until creamy. Fill the potato skins with the mashed potatoes and lay them on a baking sheet. Broil the sweet potatoes for another 5 minutes or until the top of the potatoes get a little crispy. Remove them from oven and sprinkle togarashi on top. Serve hot.

    **Helpful tips and common mistakes

    Twice baked potatoes aren't exactly the quickest method of cooking potatoes, but they require minimal effort. Roast the potato, mash the flesh, and pop them back in the oven for a quick second (okay more like 5 minutes). I'm not a huge fan of regular twice baked potatoes but this sweet potato version takes the cake for me.

    cook potatoes until tender

    If you're short on time you can even microwave the sweet potatoes. Place them in a bowl and cover them with plastic wrap. Microwave for about 5-8 minutes, depending on how large the potatoes are. Carefully remove them from the microwave and pierce them with a fork to check if they are ready.

    season the potatoes

    Cut the sweet potatoes in half and scoop out the flesh, leaving the skins intact. I like to cook extra sweet potatoes to really stuff the potatoes. For example, roast 5 potatoes to fill up 4 sweet potatoes. Give them a good mash, adding the butter, coconut milk, and miso. Scoop the flesh back into the reserved skins and pop them back in the oven to give the tops a good crisp.

    sprinkle togarashi

    Remove the sweet potatoes from the oven and sprinkle a healthy dose of togarashi. Get ready to be amazed people. I had 3 servings all to myself, they were so good. A healthier alternative to twice baked potatoes.

    twice baked miso sweet potatoes

    For more sweet potato inspiration check out these brown butter mashed sweet potatoes!


    Sharing is caring!

    More Side Dish

    • Sticky Glazed Sweet Potatoes with Harissa Ranch
    • Charred Broccoli with Pesto Ranch
    • Honey Jalapeno Cornbread
    • Whipped Feta with Tamarind Burnt Butter

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hey there! My name is Christine and I'm a chef during the day and food blogger at night. Welcome to my world highlighting what's in season, sharing travel tidbits, and just living a simple life in the busy city of Los Angeles.

    More about me →

    Subscribe

    Join my email list and get recipes delivered straight to your inbox!

     
     
     
     
     

    Seasonal Favorites

    • Boston Pumpkin Cream Donuts
    • Braised Butter Beans with Sausage
    • Five Spice Roasted Chicken
    • Eggplant Parmesan Soup

    Footer

    ↑ back to top

    • Pinterest
    • Instagram
    • TikTok
    • YouTube

    Privacy Policy