I know Paula Deen is not the most popular person in the world right now (and with good reason), but I have to say that I can kind of relate to this gif of her on a stick of butter.
Why? Because it’s kind of how I feel about miso butter. It’s seriously so good, guys. Once you try it, you’ll start wondering how to incorporate it on everything you can, which brings me to today’s Impatient Foodie dish. You know what you get when you combine a baked sweet potato, miso butter, crispy bacon, and sriracha? HEAVEN IN YOUR MOUTH, THAT’S WHAT. Seriously, this might be my most favorite impatient invention to date. Since I developed it, I’ve made it four times. The best part? Dishes are minimal, so it’s not only an impatient meal, it’s an impatient clean up too.
Sweet Potato With Miso Butter & Bacon Bits
1 SWEET POTATO
4 SLICES OF BACON
MISO BUTTER, recipe also below
SRIRACHA, TO TASTE
- Preheat the oven to 450 degrees.
- Cut 1 sweet potato in half lengthwise and place them cut-side up a foil-lined baking sheet. Roast, about 45 minutes or until tender.
- Meanwhile, set a rack over a foil-lined tray and place 4 pieces bacon on the rack. Bake in the oven at the same time as the sweet potato, 30 minutes, or until very crispy.
- While the sweet potato and bacon are in the oven, make the miso butter by combining a ½ tablespoon of softened unsalted butter with1 tablespoon of sweet white miso paste and a pinch large flake sea salt. Blend until smooth and set aside.
- Once the bacon is, done, let it cool, then crumble it into small pieces.
- Once the sweet potato is done, remove it from the oven, top it with the miso butter, crumbled bacon and sriracha to taste.