Miso Honey Roasted Hasselback Sweet Potatoes

Salty and sweet, these Miso Honey Roasted Hasselback Sweet Potatoes are easy to make with loads of flavor. Serve them as a main with salad or as a side dish.

Growing up, the only sweet potatoes I ever ate were the candied ones with loads of Karo syrup and butter, baked till sticky for Thanksgiving and Christmas. I honestly don’t remember ever having them any other time of the year. 

As I got older and my sweet tooth diminished, I still baked those sweet potatoes for the holiday but with just a tiny sprinkling of brown sugar for color instead of all the syrup. The sweet potatoes were sweet enough on their own.

In fact, when it’s just my husband and I at home, one of our favorite meals is roasted whole sweet potatoes, served split open from end to end with a generous pat or three of butter inside, no sugar at all! 

I knew that if I wanted to add a sweet element to these roast sweet potatoes, I’d have to balance it with a savory element. The miso works beautifully here. 

Miso Honey Roasted Hasselback Sweet Potatoes

I give the ingredient amounts below for each sweet potato because you may want to roast one or seven or 15, depending on how many people you are feeding. 

Ingredients per person

1 sweet potato

Olive oil

1 tablespoon butter

2 teaspoons honey

1 teaspoon miso

For topping:

1 tablespoon roasted peanuts, chopped

Sprinkling chopped parsley

Method

Preheat your oven to 400°F or 200°C.

Set your sweet potato between two large chopsticks (or the handles of two wooden spoons) and use a sharp knife to cut slices into the sweet potatoes without going all the way through. The chopsticks (or spoon handles) help make sure that you can’t cut all the way through! 

Put the sweet potatoes in your prepared baking pan and drizzle with olive oil. 

Roast in the preheated oven for 25 minutes, basting occasionally to encourage the sweet potatoes to open up as they cook. 

Meanwhile, add the butter, honey and miso to a microwaveable bowl and heat them briefly to melt the butter. Mix well. 

After the roasting time is up, remove from the oven and spoon over the butter mixture so it goes in between the slices. I also used a pastry brush to brush some on the skin. 

Return to the oven and roast for another 10 minutes or until a knife goes in easily, basting halfway through.

Sprinkle on the chopped peanuts and parsley to serve. 

Enjoy! 

It’s Sunday FunDay and today we are celebrating National Sweet Potato Awareness Month. Many thanks to our host, Wendy from A Day in the Life on the Farm. Check out all the sweet potato recipe links below 

• Karen's Kitchen Stories: Beef and Sweet Potato Stir Fry 
• A Day in the Life on the Farm: Black Bean and Sweet Potato Chili 
• Food Lust People Love: Miso Honey Roasted Hasselback Sweet Potatoes 
• Culinary Cam: Spiced Sweet Potato-Red Lentil Stew 
• Sneha's Recipe: Sweet Potato Patties 
• Sid’s Sea Palm Cooking: Sweet Potato Sushi

 

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Hasselback Sweet Potatoes! 

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