Twice Baked Miso Butter Sweet Potatoes with White Beans & Scallion Oil
& busy, stressed, but also having fun???
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CATCH UP!
In my mind, January should feel refreshing and slow, but in reality, it has felt little jarring and high-pressure.
During the holidays, we went to stay with my family, and Sagan was sleeping pretty well! Maybe 1-2 wake-ups a night, giving me nice long stretches and leaving me refreshed. Of course, when we came home, and I started getting back to work, shit starts to hit the fan. We’ve had a couple of bad, bad nights this week, although he did give me a reprieve in between two of them, but it gives me the sundown scaries, for sure! And to layer on top of that, we are leaving to Florida for a wedding this week, so we’ll see which direction he chooses to go and how I will survive that, ha.
All that to say… despite my propensity to get overwhelmed by trying to manage all facets of my life, I am also having a good time?? I am enjoying motherhood so much, and I started really diving into a big project that I think I’ll share with you all next week. My cup feels very full, and for that, I am grateful. It feels nice to feel happy.
This year, I want to focus on being incredibly intentional with my social media presence, both as a consumer and a creator. On the consumer side, I definitely want to make sure I’m not on my phone when spending time with my son. As a creator, I really want to lean harder into just having fun and being creative vs being a business-minded influencer — a little less consumerism, less “trending” content and more artistic expression.
THINGS I’M LOVING!
Everyone and their mother is doing it, but making the Ina Garten Brownie Pudding is so worth it! Think of it as a cross between a brownie and a lava cake — you get that crackly brownie top and a melty, gooey, fudge chocolate center. My biggest advice is to splurge on a good cocoa powder, since you use so much! The first time I used Ghirardelli, and the next two times I used Valrhona cocoa. I think I preferred the second, but they were both delicious! And yes I’ve made this three times in the last few weeks.
I saw a few people posting about these Old Navy Jeans and ordered them immediately — I couldn’t believe it, but I got mine for $15. They’re now $23, but that’s still such a steal! They’re a mid-rise jean with a baggy wide leg, and they’re so flattering and cute (also comfortable, the only way I’ll wear jeans). I got the darker color, but they also come in lighter washes along with a faded black.
I’m wary of many premade pancake mixes, but this Honey Hi x Cap Beauty Pancake Mix has me impressed. If you’re not familiar, Honey Hi is a healthy breakfast/lunch spot in Los Angeles, and they collaborated with Cap Beauty to make this mix. It’s gluten-free and made with rice flour, oat flour, and sweet rice flour, and it’s too delicious. I was shocked at how quickly it was to whip these up, and they cooked so nicely and turned golden so easily. I topped mine with berries and maple syrup, and they were perfect!
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RECIPE!
Last year, when I was in the height of my food aversions during pregnancy, I couldn't get enough of Justine’s Twice Baked Japanese Sweet Potatoes. She stuffed hers with miso, Skyr, and maple syrup, and it was just so soothing to me every time I ate it.
This sweet potato also has miso, but for creaminess, I used butter and white beans, which get mashed into the sweet potato and baked again. I liked the white bean addition because it adds protein so you can eat it as a complete meal, and you almost don’t even notice it in the potato.
The whole thing gets topped with a little feta and a delicious scallion oil made with ginger and garlic. The feta might seem a little random, and obviously you can skip it, but I happen to love the pairing of the tangy feta with the allium-filled scallion oil. You might be surprised!
Twice Baked Miso Butter Sweet Potatoes with White Beans & Scallion Oil
Ingredients (makes 2 potatoes)
Sweet Potatoes
2 medium sweet potatoes
2 tbsp white miso paste
3 tbsp unsalted butter
1 can white beans, rinsed and drained
2-3 tbsp crumbled feta
Black and white sesame seeds, to top
Scallion Oil
4 scallions, sliced
1 tsp chopped ginger
2 garlic cloves, finely chopped
1/4 cup olive oil or neutral oil
Pinch crushed red pepper
Pinch of salt
1. Preheat oven to 425 F. Wash and scrub your sweet potatoes, and then pierce with a fork. Add to a parchment lined baking sheet, and bake for 50 minutes to an hour until soft.
2. When sweet potatoes are ready, cut in half lengthwise without going through to the ends, so you can keep the sweet potato in tact when you re-stuff. Scoop out the flesh of the sweet potato, and add to a medium bowl along with miso paste, butter, and white beans. Mash the white beans into the sweet potato, until everything mixes together and is mostly smooth.
3. Add the mixture back into the sweet potatoes, and bake for another 15 minutes until top begins to look brown and caramelized.
4. While sweet potato finishes baking, prepare your scallion oil. Add chopped scallions, ginger, garlic, red pepper, and salt to a small bowl. Heat up olive oil in a saucepan on medium high heat until it gets hot, right before it begins to smoke. Pour the oil over the scallion mixture, and mix together. Let sit for 5-10 minutes before spooning over your sweet potato.
5. Top the sweet potato with feta, scallion oil, and sesame seeds, and serve warm!
IN CASE YOU MISSED IT!
There are 3 (!!) 30-minute meals that have gone out since I’ve last shared! You can check them all out below!
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Brilliant take on making sweet potatoes work as a complete meal! The white bean addition is genius becuase it sneaks in that extra protein without overpowering teh miso butter base. I've been testing ways to make comfort food more satifying, and hiding legumes in starchy dishes like this has become my go-to strategy. Feta with scallion oil does sound kinda wild but the salty-sharp-allium combo makes total sense when I think about it.