Japanese Sweet Potato

Serves 1 to 2

Miso Butter

• 2 tablespoons miso
• 4 tablespoons butter

PREPARATION: Combine ingredients and stir until evenly incorporated. 

Sweet Potato

• 1 large Japanese sweet potato
• 1 teaspoon Maldon sea salt, divided
• ½ cup miso butter
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon brown sugar

PREPARATION: Bake sweet potato on a baking sheet at 325 degrees for 70 to 90 minutes, until softened and cooked through. When cool enough to handle, split potato in half lengthwise. Season with one-half teaspoon salt, then spread miso butter on potato and top with cheese and sugar. Set oven to broil and return potato to a baking sheet for one minute or until caramelized. Season with remaining salt.

NOTE: Umami salt, flavored with umami-packed dashi, can be used in place of Maldon salt. Sealey substitutes brown sugar with Japanese black sugar (black cane sugar). All may be purchased at specialty retailers.    

To read about Chef Raheem Sealey’s culinary journey that led him to Wynwood’s Shiso, click here.