Baked potato w miso butter NYT

Ingredients

• 4 medium Korean sweet potatoes (about 2 1/2 pounds) or any other sweet potato of your choice, scrubbed
• Sour cream, for serving

• 8 tablespoons unsalted butter, at room temperature
• 3 tablespoons finely chopped scallions, plus more for garnishing
• 2 tablespoons white miso
• Salt and black pepper

Instructions

1. Heat oven to 450 degrees.
2. Wrap each sweet potato in a piece of aluminum foil and place them on a large rimmed baking sheet. Roast until sweet potatoes are soft and tender in the center, about 1 hour.
3. Meanwhile, in a small bowl, combine butter, scallions and miso; mix well and season with salt and pepper.
4. Unwrap potatoes and arrange them on 4 plates; discard foil. Using a sharp paring knife, cut a slit down the center of each potato and gently press the ends to open the potato. Spoon some of the butter into each potato, then top with some sour cream and scallions. Enjoy hot.