From the White Lotus Kitchen

Jewel Yams with Miso Honey Butter


Yams and sweet potatoes are welcome any time of year, but this particular season is their highlight. The beautiful color of these potatoes alone makes these gems attractive and tempting. Given that they are a classic in some form for the holidays, we think this simple recipe will not disappoint.

The white miso mixed with honey, butter, and cinnamon is the perfect salty-sweet addition to this complex carb. We used baby yams for our dish, but you could use larger potatoes if you wish, cutting them in half or into wedges. We like the baby jewels for their natural, almost bite-size portion, and also because they are fun and perfect for smaller servings during these traditional carb-loading holidays.

Eating well is something to be most grateful for when giving thanks this year. From the White Lotus Kitchen to your kitchen, be well.

baby jewel (or regular) yams
olive oil
sea salt
white miso
butter (dairy or vegan)
Maldon salt (optional)

Preheat oven to 425 degrees. Slice yams lengthwise and rub with olive oil and sea salt. Place on oven sheet or in a casserole dish. Turn the heat down to 350 half way through baking, especially when using baby jewels, and bake until soft when tested with a knife.

While potatoes are baking, mix white miso, honey, and butter together in a bowl and sprinkle in cinnamon. Go easy on the miso until you have the balance of salty and sweet that appeals to you. With your knife, cut a few lengthwise scores across the top of the baked yams, then spread the miso honey butter over the top of the potatoes. Sprinkle with a little Maldon flaky sea salt and return to the oven now set to broil, until the butter is bubbling and browning. These gems are great served hot, or eaten as leftovers room temp, or right from the fridge.