Crispy Smashed Purple Sweet Potatoes with Miso Garlic Butter Tips, FAQ & printable recipe

Tips for success

For extra crispy edges, use a potato masher or the bottom of a heavy glass to flatten the potatoes. The more surface area, the more crunch.

Don't be afraid to press firmly, but keep the potatoes about 1/2-inch thick to maintain a soft interior.

If the miso butter is too thick to dollop, let it sit at room temperature for a few minutes.

You can also microwave it for a few seconds to soften, but be careful not to melt it completely. The butter should be soft enough to spread but not liquid.

Variations

• Spicy Miso Butter: Add 1/2 teaspoon of gochujang or sriracha to the miso butter for a spicy kick. The heat balances the sweetness of the honey.
• Herb-Infused: Stir in 1 tablespoon of chopped fresh chives or parsley into the miso butter before serving. The herbs add freshness and color.
• Garlic-Lover's: Roast a whole head of garlic alongside the potatoes and squeeze the soft cloves into the miso butter for a deeper garlic flavor.
• Citrus Zest: Add 1 teaspoon of orange or lemon zest to the miso butter for a bright, citrusy note that cuts through the richness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked, unglazed potatoes in a single layer for up to 1 month. Reheat directly from frozen.

Reheat

Reheat in a 400°F (200°C) oven for 10 minutes until crispy. Add fresh miso butter after reheating.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or under the broiler to restore crispiness.

Let leftovers cool completely, then keep them covered so they stay moist and full of flavor.

The potatoes can be boiled and smashed a day ahead. Store them covered in the refrigerator. Roast as directed, adding a few extra minutes to the cooking time to ensure they are heated through.

Serving ideas

Serve these smashed potatoes as a side dish to roasted meats, grilled fish, or as a vegetarian main.

They pair well with a simple green salad or sautéed greens. The miso butter can be served on the side for extra dipping.

For a stunning presentation, arrange the potatoes on a platter and drizzle with any remaining melted miso butter. Sprinkle with extra sesame seeds and a pinch of flaky sea salt just before serving.

Frequently asked questions

Recipe card

Crispy Smashed Purple Sweet Potatoes with Miso Garlic Butter

Prep 15 minCook 35 minTotal 50 minServes 4

Ingredients

• 5 small Japanese purple sweet potatoes, boiled tender
• 2 tbsp olive oil
• 1 tsp sea salt flakes
• 50 g (3 1/2 tbsp) unsalted butter, softened
• 2 tbsp white miso paste
• 1 tbsp wild honey
• 2 cloves garlic, grated
• 1 tbsp sesame seeds, for sprinkling

Instructions

1. Place the purple sweet potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 20 minutes. Drain well and let cool just enough to handle. Arrange the potatoes on an oiled baking sheet, leaving space between each. Using a heavy flat-bottomed glass, press down firmly to smash each potato to about 1/2-inch thickness, creating rough, lacy edges.
2. Brush the smashed potatoes with olive oil, making sure to get into the crevices. Sprinkle with sea salt flakes. Roast at 425°F (220°C) for 25 minutes, or until the edges are deeply browned and crispy. Flip halfway through for even browning.
3. While the potatoes roast, prepare the miso butter. In a small bowl, mash the softened butter with the white miso paste, honey, and grated garlic until smooth and creamy. Set aside at room temperature.
4. Remove the roasted potatoes from the oven and immediately dollop the miso garlic butter over the hot potatoes. The residual heat will melt the butter, letting it seep into every crack. Sprinkle with sesame seeds and serve hot.

Contains: milk, sesame, soy

Estimated nutrition per serving

Calories

280

Protein

3 g

Carbohydrates

42 g

Fat

12 g

Automatic estimate from the ingredient list, not laboratory-verified.