Smashed Miso Butter Sweet Potatoes with Sesame Cilantro "Gremolata"

A melt in your mouth appetizer

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I’m a potato gal. Always have, always will be. Gold potatoes, sweet potatoes, russet potatoes, Japenese sweet potatoes — give me them all! I’ve made quite a few variations of smashed potatoes by now, but this is the first one I’ve made using sweet potatoes.

These potatoes are a little more on the softer side then crispy, but damn do they MELT in your mouth. Between the sweet potatoes getting slightly caramelized when roasted and the miso butter oozing delicately into it, the balance of flavors is surreal. The sesame cilantro gremolata adds an even greater layer of complexity with its savory, bright herbaceous flavor (gremolata was inspired by this recipe from Food52, with a few modifications!)

As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!

Smashed Miso Butter Sweet Potatoes with Sesame Cilantro “Gremolata”

Ingredients (serves 4)

Sweet Potatoes

  • 2 large sweet potatoes, sliced into 1 1/2” thick slices

  • 1 tbsp sesame oil

Miso Butter

  • 3 1/2 tbsp butter, at room temperature

  • 1 1/2 tbsp white miso

Sesame Cilantro Gremolata

  • 1/2 cup cilantro

  • 2 cloves garlic, finely chopped

  • 2 stalks green onion, finely chopped

  • Zest of 1 lime

  • 1 tbsp sesame oil

  • 1 tsp sesame seeds

1. Preheat oven to 500 F (or on the broil setting) and spray a large baking sheet with oil or cooking spray. Add sweet potato slices into a large pot, and cover with water. Bring water to a boil, cover, and cook for 15 minutes. Drain and let sweet potatoes cool for at least 5 minutes.

2. While sweet potatoes are cooking in the pot, prepare the miso butter. Add butter and miso into a small bowl, and mash together with a fork until its evenly combined.

3. When sweet potatoes are ready, spread them on the baking sheet (making sure there is room between each). Smash with a large fork or the bottom of a glass. Melt the miso butter in a small saucepan, and then drizzle it evenly over the sweet potatoes. Place in the oven, and broil/bake for about 15 minutes until edges and top just start to get crispy.

4. While sweet potatoes are roasting, prepare the sesame cilantro gremolata. Mix together gremolata ingredients in a medium bowl. When sweet potatoes are ready, spoon the gremolata mixture over the sweet potatoes and serve warm.

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