Baked Sweet Potatoes With Miso Yuzu Butter

• 2 sweet potatoes (about 300g each)
• 100 grams butter, at room temperature
• 1 teaspoon miso paste
• 2 teaspoons yuzu juice (or lemon juice)
• 1/4 teaspoon chili flakes
• 5 nori strips
• black sesame seeds

1. Preheat the oven to 200u0b0C fan.
2. Wash the sweet potatoes and prick a few holes into them with a fork. Microwave the potatoes on a high level for 7 minutes, turning them a couple of times
3. Bake the sweet potatoes in the oven for approx. 15 minutes or until you can easily pierce a knife through them.
4. Meanwhile, prepare the miso butter: put the soft butter, miso paste, yuzu or lemon juice and chili flakes into a bowl and work to a smooth butter with a silicone spatula. Chill until needed.
5. Cut the nori into strips, using scissors.
6. Cut open the baked sweet potatoes, sprinkle with black sesame seeds, add a dollop of butter onto each sweet potato and springle with nori strips.

sweet potatoes, butter, miso paste, yuzu juice, chili flakes, black sesame seeds

Taken from food52.com/recipes/41978-baked-sweet-potatoes-with-miso-yuzu-butter (may not work)