Roasted Japanese Sweet Potatoes with Scallion Butter
Elevate your side dish game with these Roasted Japanese Sweet Potatoes with Scallion Butter—a simple yet flavor-packed recipe that celebrates the natural sweetness of Japanese sweet potatoes. Roasted to perfection with their caramelized, crispy skins and soft, fluffy interiors, these nutritious tubers are topped with a luxurious scallion-infused butter for an irresistible savory finish. Perfect as a comforting side or even a light vegetarian main, this dish is quick to prepare with just 10 minutes of prep time and 50 minutes of roasting. The earthy, slightly nutty flavor of Japanese sweet potatoes pairs beautifully with the fresh, aromatic scallion butter, making it a crowd-pleasing addition to any meal. Easy to customize and naturally gluten-free, this recipe is ideal for weeknight dinners, holiday spreads, or any time you want a dish that's as nutritious as it is indulgent.
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Recipe Information
Ingredients
- 4 medium-sized Japanese sweet potatoes
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 3 stalks Fresh scallions
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup.
Wash and scrub the Japanese sweet potatoes thoroughly, then pat them dry.
Pierce each sweet potato several times with a fork to allow steam to escape while roasting.
Rub the sweet potatoes with olive oil and place them on the prepared baking sheet. Roast in the preheated oven for 45-50 minutes, or until they are tender and can easily be pierced with a knife or skewer.
While the sweet potatoes are roasting, prepare the scallion butter. Finely chop the scallions and set them aside.
In a small saucepan or skillet, melt the unsalted butter over medium heat. Once melted, add the chopped scallions and cook for 2-3 minutes, stirring occasionally, until the scallions are softened and fragrant. Remove from heat.
Season the scallion butter with salt and black pepper, stirring to combine.
When the sweet potatoes are done roasting, remove them from the oven and let them cool for 5 minutes. Cut them open lengthwise and slightly fluff the insides with a fork to create a pocket for the butter.
Drizzle or spoon the scallion butter generously over the sweet potatoes. Serve immediately and enjoy!
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 22.6 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
