Soy Butter Japanese Sweet Potatoes
With hot vinegar sour cream and scallions
With hot vinegar sour cream and scallions
This is one of the better things I’ve eaten recently—I’ve been making it multiple times a week because it’s the easiest lunch and dinner side packed with the best flavors. This recipe feels like a good opportunity to recommend an in-oven thermometer for all of your cooking: my oven often jumps up 75ºF-100ºF hotter than it should be and I’d never know without this guy. It’s made a huge difference for me and I promise it will for you, too! 15 mins of prep time and 55 mins bake time, serves two.
Ingredients:
For Baking
2 large Japanese sweet potatoes, 6-7 inches long, cleaned and patted dry
For the soy butter
4 tablespoons butter, melted
1 Tbsp soy sauce
For the Hot vinegar sour cream
1/2 cup sour cream
1/2 tsp gochujang, or your fav. hot sauce if you don’t have this on hand
1 Tbsp White Vinegar
A couple pinches of kosher salt, to taste
1 garlic clove, grated
For serving
2 Scallions, thinly sliced on the bias
1 Tbsp sesame seeds, toasted
Flaky salt and freshly ground black pepper
Directions:
Preheat oven to 400°F.
Using a fork, prick holes all over both of the sweet potatoes, then add them to a sheet pan and place in the oven for 55 minutes, flipping once halfway through. Check as you go that the oven temp. is staying around 400ºF and lower the heat accordingly if necessary!
While the potatoes roast, make your soy butter: combine 4 Tbsp. of melted butter and 1 Tbsp. soy sauce in a small bowl, whisking to combine. Set aside.
Make the hot vinegar sour cream: combine 1/2 cup sour cream, 1/2 tsp gochujang, 1 Tbsp white vinegar, a couple of pinches of kosher salt, and 1 grated garlic clove in a small bowl, whisking to combine. Set aside.
To toast your sesame seeds: add to a small skillet over medium heat, swirling around the pan for 2-3 minutes. Once slightly fragrant, remove from heat and set aside.
After the potatoes are done, remove each to its own plate or shallow bowl and slice down the center. Drizzle soy butter all over and follow with the hot sour cream. Top with toasted sesame seeds, scallions, ground black pepper and flaky salt. Enjoy!