I've never understood the point of a steakhouse. Probably because I don't really like steak. But also, when I go out to eat, I choose my main course based on the side dishes. And seriously, who wants to spend money on a boring old baked potato? Not I! Although I will admit, no one does creamed spinach like an overpriced steakhouse.
So let's face it. Baked potatoes are the side dish people make when they don't have energy to cook something complicated and can't think of anything more interesting to make.
For that dilemma, let me submit these baked purple sweet potatoes with miso butter. It takes no longer to prepare, is packed with flavor and nutrients, and is way more interesting than a boring ole' baked potato, even one with bacon and cheese. Yeah, that's right, I'm going all in!
Have you ever made purple sweet potatoes? They're delicious! Slightly denser and a little less sweet than regular orange sweet potatoes, purple sweet potatoes have a rich and (in my opinion) more complex flavor. Plus, as we all know, the more colorful the vegetable the more nutrients it contains.
Purple sweet potatoes get their color from anthocyanins, the purple pigment that give berries their purple/red hue and their cancer fighting power. In lab studies, anthocyanins inhibit the growth of cancer cells. It may also help protect against heart disease and aid cognitive health. On top of that, purple sweet potatoes have all the same nutrition as regular sweet potatoes - vitamin A, vitamin C and fiber.
The miso butter in this recipe is one of my favorite ways to work in probiotics. Y'all, it is addictively good! This recipe makes extra and you will be so grateful. Toss leftover butter with soba noodles, spread it on avocado toast or toss with roasted veggies.
Purple Sweet Potatoes with Miso Butter
Makes 6 halves
3 large purple sweet potatoes
1 teaspoon olive oil
3 tablespoons butter, room temperature
3 tablespoons miso paste, any kind
Chopped fresh cilantro and green onions, for serving
Preheat oven to 375 degrees F.
Prick sweet potatoes all over with the tines of a fork. Rub all over with olive oil. Wrap each sweet potato with a square of aluminum foil and place in the oven. Bake 45 minutes until potatoes are tender. You may want to check at 30 minutes if your potatoes are on the smaller side. You can check for doneness by squeezing with an oven mitt protected hand or inserting a knife into the wrapped potato. It should go in easily.
While potatoes are baking, mix together butter and miso paste with a fork until well combined. Refrigerate until ready to use.
When potatoes are baked, remove from oven and let cool slightly. Cut in half and top with a hefty dollop of miso butter. Garnish with scallions and cilantro.