LCBO Food & Drink Autumn 2026

Japanese Sweet Potatoes with Whipped Miso-Brown Butter This dish is inspired by yaki imo , a simple Japanese street food of a hot–stone roasted yellow-fleshed sweet potato that’s served undressed as a delicious snack. Here, brown butter is whipped with miso to create a rich, savoury topping. Compared to orange sweet potatoes, the Japanese variety has a fluffier texture and a chestnut-like flavour. You can find them at Asian grocers and select supermarkets, or use orange sweet potatoes instead. 6 medium Japanese sweet potatoes, washed, dried 1 tbsp (15 mL) olive oil Salt to taste 3/4 cup (175 mL) unsalted butter, diced 2 tsp (10 mL) white miso paste 2 green onions, thinly sliced Black sesame seeds to garnish 1. Position rack in centre of oven and place a baking sheet on rack underneath. Preheat to 350°F (177°C). 2. Prick potatoes all over with a fork, then brush with oil to coat. Liberally season with salt. Roast, directly on centre rack so baking sheet can catch any drippings, until tender when pierced with a paring knife, 60 to 70 minutes. 3. Meanwhile, fill a very large mixing bowl halfway with ice and set aside. 4. In a small saucepan, brown butter: Melt butter over medium heat, stirring often, until beginning to foam. Once foaming, stir continuously until butter smells sweet and nutty and turns golden brown, 5 to 6 minutes. Immediately remove from heat and transfer to a large stainless steel bowl. Whisk

5. Transfer potatoes to a large platter and cool for 5 minutes. Split open tops of potatoes and fluff flesh with a fork. Serve filled with whipped miso butter and topped with green onions and sesame seeds.

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in miso paste, then set bowl over bowl with ice. Whisk butter mixture constantly, until butter begins to turn pale and resembles the texture of cake batter. Immediately remove bowl from ice and continue to whisk until butter is pale, thick and smooth, about 1 minute more. Season lightly with salt and transfer to a small bowl.

Serves 6

39

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