(Resistant Starch!) Miso Butter Japanese Sweet Potatoes 🍠
Roast up these miso butter Japanese sweet potatoes for a delightfully heartwarming (and umami filled!) side dish. Want to make it lower carb? Turn them into a resistant starch by refrigerating overnight. You know, to improve their digestibility and lower the carb count naturally.
Add Japanese sweet potatoes to a baking dish, drizzle generously with olive oil (make sure the skin is nice 'n coated!) and season with salt to taste. Roast for 45-60 minutes, until golden and crisp, tossing them about half way through.
Turning them into a resistant starch? Set aside, cool completely and refrigerate overnight. You'll want to reheat them again at 400°F/200°C for 10-15 minutes.
Mix the miso paste with the unsalted butter and smear half of it on the freshly baked potatoes, garnish with fresh scallions and serve right away with additional miso butter on the side!
Store in an airtight container in the fridge for up to five days.
Please note that nutrition facts were estimated for regular potatoes as, like I said in the post, there's no way (currently?) for me to give you an accurate carb count of how much becomes a resistant starch. Still, I want to encourage a 'keto diet' that is less about counting carbs and more about making smart food choices to use ketosis (you know, the metabolic state) to actually improve long term health... all while removing some big 'psychological barriers' around feeling limited with ingredients and choices.Because remember, it's the GI spike (and ultra refined ingredients!) that are the actual enemy. And, as we are learning, you can even benefit from consuming 'the right carbs'.