Twice Baked Sweet Potato with Honey Miso: A Potli Collab
Twice Baked Sweet Potato, photography by Monica Lo for Potli
Happy 2020! I hope you had a wonderful holiday season with loved ones. Ours was productive (and tiresome TBH) as we did some DIY renovations to make our home a little cozier. Two weeks into January and I’m still struggling to get back into the groove of things. I’ve also got tons of sweet potatoes left over from December and I’ve been popping them into the oven to bake with some white miso, infused honey, and butter. This combination creates a delicious sweet and savory contrast to the fluffy sweet potato mash. The second bake in the oven adds a beautiful rustic char. The coziest side dish for a chilly winter day.
Twice Baked Sweet Potato with Honey Miso
Products: Potli Honey and Extra Virgin Olive Oil
Makes 2 sweet potatoes
Ingredients:
• 2 large Japanese sweet potatoes
• 1 Tbsp white miso
• 2 Tbsp butter, unsalted
• 1 Tbsp Potli Honey*
• 1 Tbsp chives, chopped
• 1 tsp sesame seeds, toasted
• Cracked black pepper, to finish
• 2 Tbsp Potli Extra Virgin Olive Oil, optional
Directions:
1. Pre-heat oven to 375ºF. Rinse sweet potatoes and scrub clean. Place on baking sheet and bake for 1 hour, until soft.
2. Remove from oven and allow to cool to touch. Split the sweet potato and gently remove flesh with a spoon, reserving the skin.
3. In a mixing bowl, add white miso, butter, and Potli Honey. Mash until the mixture is smooth. Adjust seasoning to taste.
4. Add mixture back into sweet potato skin and bake for another 15 minutes.
5. Garnish with chives, toasted sesame seeds, cracked black pepper, and drizzle with Potli Extra Virgin Olive Oil. Serve hot.
*If you don’t have access to Potli Cannabis-Infused honey, feel free to substitute with your preferred dose of Sous Weed honey.
