Baked Sweet Potatoes With Yuzu Butter 6.000

Goran Kosanovic for The Washington Post

Feb 22, 2017

Slap some of this citrus butter on a potato straight from the oven, and something magical happens.

Make Ahead: You'll make more yuzu butter than you need for this recipe, but you'll be glad to have it on hand. It needs to be refrigerated for at least 2 hours and up to 5 days, or frozen (well wrapped) for up to 6 months.

Where to Buy: Bottled yuzu juice is available on the international aisle at Whole Foods Markets and at Asian markets. If you can't find it, try combining 1 part fresh orange juice and 3 parts fresh lime juice.


Servings:
6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

Ingredients
  • 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
  • 1 1/2 tablespoons yuzu juice (see headnote)
  • 1 tablespoon low-sodium soy sauce
  • 6 medium sweet potatoes
  • Black sesame seeds, crushed, for garnish

Directions

Combine the butter, yuzu juice and soy sauce in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed until completely incorporated; no droplets of liquid should remain. Transfer to a sealed container and refrigerate for at least 2 hours, until firm.

Meanwhile, preheat the oven to 350 degrees. Scrub the sweet potatoes and cut away any eyes or gnarly bits on the skins. Wrap each potato in aluminum foil; roast for 45 to 60 minutes, depending on their size; they’re done when you can easily poke all the way through their thickest part with a chopstick. Let them cool slightly.

Cut the yuzu butter into chunks. Split open the sweet potatoes and put a generous knob of the yuzu butter (about 1 tablespoon) inside each.

Garnish with a sprinkle of sesame seeds and serve warm.

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Recipe Source

Adapted from “Nanban: Japanese Soul Food,” by Tim Anderson (Clarkson Potter, 2015).

Tested by Anne Midgette.

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