Miso Brown Sugar Brûléed Japanese Sweet Potato
gwyneth • グウェネス cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A baked Japanese sweet potato topped with a fluffy butter, miso, brown sugar, and cream mixture, finished with Parmesan and browned under a broiler or with a butane torch. A savory-sweet, impressive Friendsgiving or Thanksgiving side.
- Time
- 60 minutes
- Cuisine
- East Asian
Ingredients
- 250 g
- 14 g
- 13 g
Weights are estimates. Together, the ingredients weigh about 280 g before cooking, which is about 280 g per serving.
Steps
Thoroughly clean the sweet potato and pat it dry. Pierce it several times with a fork, taking care not to stab yourself.
Wrap the sweet potato in aluminum foil. Bake at 375°F (190 °C) (190°C (375 °F)) for about 40–50 minutes, until ready and tender. The creator also mentions microwaving as an alternative, but does not specify a microwave time; never put aluminum foil in the microwave.
Set the cooked potato aside. Make the topping by combining the room-temperature butter, a spoonful of miso, brown sugar, and a splash of heavy cream. Mix until combined and fluffy rather than liquidy.
With a knife, cut lengthwise down the center of the potato, stopping about an inch from one end so the potato remains joined.
Push both ends of the potato toward each other to open the incision, then press the potato down slightly.
Put the miso-brown sugar topping on the potato.
Top generously with Parmesan.
Broil for about 1 minute, or use a small butane torch to brown the topping. Serve when finished.
Notes
Amounts for the miso, heavy cream, and Parmesan are not specified in the source. The creator gives microwaving as an alternative but provides no microwave duration. Broiling and using a butane torch are presented as alternatives.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 365
- Protein
- 4 g
- Carbs
- 63 g
- Fat
- 11 g
- Fiber
- 8 g
Where the calories come from
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