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