Twice-Baked Japanese Sweet Potatoes with Miso
GFF Magazine
GFF Magazine, a quarterly magazine for food lovers, celebrates uncompromisingly Good Food (Forever), drinks, and destinations, and the joy of creating and sharing them with others. And, oh yes: it’s Gluten-Free (Forever), too, although you’ll never taste the difference. Each issue features recipes from top chefs, cookbook authors, and bloggers; tutorials for mastering gluten-free cooking; trends, products, people, and places worth knowing about; deliciously indulgent travel; lifestyle extras that’ll elevate your everyday; and a whole lot of fun and stunning photography along the way.
Ingredients
2 Japanese sweet potatoes
2 teaspoons toasted sesame oil
2 tablespoons coconut oil
2 teaspoons white miso
2 tablespoons maple syrup
½ teaspoon cayenne pepper
Tools
parchment paper
measuring spoons
chopping board
knife
small bowl
fork
spoon
June Pan
June Oven
June Food Thermometer
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Prepare the sweet potatoes
Place the sweet potatoes on a parchment- or foil-lined June Pan and prick them all over with a fork. Rub the sesame oil all over the potatoes.
2 Japanese sweet potatoes
2 teaspoons toasted sesame oil
June Pan
measuring spoons
fork
parchment paper
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally so the tip is in the geometric center of the largest sweet potato.
June Food Thermometer
Bake the sweet potatoes
Transfer the sweet potatoes to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Bake the potatoes until they are cooked through, about 1 hour. June will notify you when the potatoes are ready.
June Oven
Remove the sweet potatoes and preheat the June Oven
Remove the sweet potatoes from the June Oven and transfer to a chopping board. Preheat the June Oven to 425℉ on the Bake cook mode using the button below.
chopping board
Cut and hollow the sweet potatoes
Carefully slice off the top third of one potato, lengthwise. Scrape the flesh from the top piece into a small bowl and discard the skin. Scoop out the flesh from the rest of the potato, leaving a ⅓” layer of flesh so the potato doesn’t collapse. Repeat with the second potato.
knife
spoon
small bowl
Make the potato filling
Add the coconut oil, miso, maple syrup and cayenne to the bowl. With a fork, mash them with the flesh until combined. Pile the mash loosely back into the potatoes.
2 tablespoons coconut oil
2 teaspoons white miso
2 tablespoons maple syrup
½ teaspoon cayenne pepper
Bake the filled sweet potatoes
Return the potatoes to the middle shelf of the June Oven. Bake for 15 minutes, until the tops are browned and crispy. June will notify you when the food is ready.
Serve
Serve warm or at room temperature.
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