Japanese sweet Potatoes w/ Chickpea Miso Butter

Yep. this will be MY holiday treat. Honestly, it is so damn good I might have two!

Ingredients.

4 medium Japanese sweet potatoes.

1 stick of cashew butter or raw butter etc.

1-2tbsp of chickpea miso.

What I do:

Scrub up the Japanese sweet potatoes / sweet potatoes or yams. I like to add sea salt to their wet skins liberally. It makes them crispy and yummy later.

I add these suckers into a preheated oven at 400 degrees and cook for 40-60 min depending on the size of the potatoes. Feel free to check in on them every 20 and poke. Your fork should go through the potatoes when done. I use a cookie tray.

While cooking, prepare your miso butter!!

You can use butter, cashew butter, or whatever floats your boat. This dish can be a fat snack depending on what you use, BTW.

Make sure your butter of choice is soft— room temp. Blend in the chickpea miso. Start with less and slowly add more. Miso has a strong taste, so I use 1 tbsp for my tastebuds.

This miso butter mix makes enough for four medium-sized sweet potatoes.

Cream these two items together till light and fluffy. You can store it in the fridge till ready to use.

It melts on the Japanese sweet potatoes like a dream.

Sometimes I add fresh scallions on top as well.

Enjoy!

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