Preheat oven to 450°F with rack in upper third.
Prick potatoes all over with a fork and put on a foil-lined large baking sheet. Bake until very soft when squeezed, 45 minutes to 1 hour.
While potatoes bake, stir together butter, miso, and scallion until combined.
Slit hot potatoes lengthwise and, using oven mitts, push in sides to puff up potato. Serve with some scallion butter in center of each and with additional scallion butter on the side.
· Scallion butter can be made 4 days ahead and chilled, covered. Bring to warm room temperature and stir before using.
· Sweet potatoes can be roasted (but not cut) 4 hours ahead and kept at room temperature, covered with foil. Reheat potatoes on a baking sheet on middle rack of a 350°F oven until heated through, about 20 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (90g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 7 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1.8mg||0 %|
|Potassium 94.4mg||2 %|
|Total Carbohydrate 70.2g||21 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 68.6g|
|Protein 7.4g||11 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 325
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