Miso Butter Hasselback Japanese Sweet Potatoes

Yields: 2

Ingredients

2 japanese sweet potatoes

avocado oil

1 tbsp vegan butter

1 1/2 tbsp miso paste

1 tbsp honey

1/2 tsp black sesame seeds

bunch of chives, finely chopped

Directions

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Place each potato between two chopsticks to prevent slicing all the way through. Use a sharp knife to cut thin, even slices across the potato, about 1/8-inch apart, stopping just before the bottom so the slices stay intact.

Brush the potatoes generously with avocado oil, making sure to coat between the slices. Arrange them on the prepared baking sheet and bake for 45 minutes.

Take the potatoes out of the oven and brush them with more avocado oil, ensuring the oil seeps in between the slices.

Place the potatoes back in the oven and bake for an additional 60 minutes, or until the edges are crisp and golden, and the centers are tender when pierced with a fork.

As the potatoes finish baking, prepare the glaze by combining melted butter, miso paste, honey, and sesame seeds in a small bowl. Whisk the mixture until smooth, then stir in the chopped chives.

Once the potatoes are done, drizzle the miso glaze generously over the top. Serve hot and enjoy!