Roasted Miso Sweet Potatoes with Umamicart

Roasted Miso Sweet Potatoes with Umamicart

You haven't tasted sweet potatoes until you try these insanely tasty purple Okinawan ones that we got from our friends at Umamicart! Topped with a sweet miso butter sauce, chile aioli, and LOTS of Drizzle. 

by Musashi | @madebymusashi


1 Okinawan purple sweet potato

Arare rice pearls for topping

Chile Aioli:

2g garlic, microplaned

1 whole egg

5g soy sauce

3oz LKK Chili Oil

5oz Drizzle

30g creme fraiche

Lemon juice to taste

Salt to taste

Miso-Butter Sauce:

65g unsalted butter, cubed

1 tbsp water

25g miso

White pepper


1 garlic clove, crushed



First, preheat your oven to 400 F. Place your sweet potato on a bed of salt and add to the heated oven. It should take around 35 minutes. 


Make your chile aioli by blending everything on medium high, while slowly streaming in the chili oil and Drizzle until the mixture until emulsified. Adjust with salt and lemon juice.


To make the miso butter sauce, gently warm the water in a small sauce pot. Slowly add the butter while whisking, making sure to keep the butter emulsified.


Once all the butter is in the pot, add your garlic and miso, whisking to incorporate. Add more water if the sauce gets too thick. Adjust with white pepper and salt.


Cut the roasted sweet potato in half and peel the skin. Spread a small spoonful of the aioli onto a plate. Place the potato on top and season with lemon juice.


Dress with the miso-butter sauce. Finish with a liberal amount of Drizzle and arare. Enjoy!