The other night I was trying to think of what to prepare for dinner when I saw some extra sweet potatoes lying around. 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 45 minutes later, glorious twice baked miso sweet potatoes adorned our table. I wasn’t completely sure of how these would taste but oh man! The potatoes were so darn delicious, I had to remake them the following day and share this recipe with you. 
Serves 4
45 minTotal Time
Save RecipeIngredients
- 5 medium sweet potatoes
- 2 tbsp butter
- 1/3 cup coconut milk, full fat
- 1 tbsp white miso
- 2 tbsp togarashi
Instructions
- Place sweet potatoes on a baking sheet and roast for 30-45 minutes or until a knife can easily pierce through. Remove from the oven and cut potatoes in half. Scoop out the sweet potato, leaving the skins in tact. Mash potatoes.
- For about 2 cups mashed potatoes, add 2 tbsp butter, 1/3 cup coconut milk, and 1 tbsp miso. Mash until creamy. Fill potato skins with the mashed potatoes. Lay on baking sheet and bake another 5 minutes or until the top of the potatoes get a little crispy. Remove 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 usually a huge fan of twice baked potatoes because they’re always loaded with cheese, sour cream and bacon, not exactly the healthiest treat. However, this sweet potato version just takes the cake for me.
If you’re short on time you can even microwave the sweet potatoes. Place them in a bowl and cover with plastic wrap. Microwave for about 5-8 minutes, depending on how large the potatoes are. Carefully remove them from the microwave and pierce with a fork to check if they are ready. Once the sweet potatoes are ready, let cool slightly so that they are easier to handle.
Cut the sweet potatoes in half and scoop out the flesh, leaving the skins intact. I like to cook extra sweet potatoes since the flesh is usually not enough to fill up the same number of 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.
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. I may be a little biased because I love sweet potatoes, but these twice baked miso sweet potatoes with togarashi were just too good. 
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.