Twice Baked Miso Sweet Potatoes with Togarashi
Servings 6
Ingredients
- 3 medium sweet potatoes
- 2 tablespoon butter
- ⅓ cup coconut milk
- 2 tablespoon white miso
- 2 tablespoon togarashi
Instructions
- Preheat oven to 400 degrees F.
- Place sweet potatoes on a baking sheet and roast for 40-45 minutes or until a fork can easily pierce through. Remove the potatoes from the oven and let cool slightly. When the potatoes are cool enough to handle, cut them in half. Scoop out the flesh into a bowl, leaving the skins in tact.
- For about 2 cups potatoes, add 2 tablespoon butter, ⅓ cup coconut milk, and 2 tablespoon miso. Mash until creamy. Fill the potato skins with the mashed potatoes and lay them on a baking sheet. Broil the sweet potatoes for another 5 minutes or until the top of the potatoes get a little crispy. Remove them from oven and sprinkle togarashi on top. Serve hot.