Restuffed Japanese sweet potatoes with miso and chives from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 190) by Jenny Rosenstrach

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Notes about this recipe

  • westminstr on February 11, 2022

    These were so delicious even without much in the way of chives. The miso butter & sweet potato combo is magical. Sadly neither kid likes sweet potatoes and this recipe did not convert them.

  • VineTomato on December 12, 2021

    Wonderful. A really delicious way to prepare sweet potatos. I could not find Japanese sweet potatoes so used a purple variety instead. Next time I'll add more chives, they were a little lost in the richness of potato stuffing. Served with tempeh crumbles from an American test kitchen cookbook and stir fried bok choy. It was nice enough but the tempeh crumbles were not necessary, and may have even detracted from the whole dish.

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