Brûléed Miso Sweet Potatoes

1. Preheat and Prepare Sweet Potatoes

Preheat the oven to 400°F (200°C). Wash the sweet potatoes thoroughly, pat dry, and pierce them a few times with a fork to allow steam to escape during baking.

2. Roast Sweet Potatoes

Place the sweet potatoes on a foil-lined baking sheet and bake until they are soft throughout, about 45-60 minutes depending on their size. Check for doneness by piercing them with a fork; it should slide in easily.

3. Prepare Miso Filling

Once the sweet potatoes are cool enough to handle, halve them lengthwise with a sharp knife. Carefully scoop out the insides, leaving about a 3-4mm layer of potato to maintain the structure. In a bowl, mix the sweet potato flesh with the miso paste and butter. Add a pinch of salt and combine until smooth. Taste and adjust seasoning if necessary.

4. Refill and Bake

Refill the sweet potato skins with the seasoned mixture. Use a flat spatula to create an even surface flush with the edges of the skins. Return the filled sweet potatoes to the oven and bake for another 15-20 minutes or until heated through.

5. Brûlée Topping

Remove from the oven and let them cool slightly. Generously sprinkle granulated sugar over the surface of each sweet potato half until fully covered. Using a kitchen torch, melt the sugar by moving the flame in a circular motion just above the surface. Once the sugar has melted, caramelize it until golden and bubbly, creating a crispy shell.