Baked Korean Sweet Potatoes with Scallion-Miso Butter

cooking.nytimes.com

I like to cook healthy food from around the world which is Weight Watchers friendly, but I do like to treat myself and my family to some indulgences now and again. I cook with traditional methods as well as an Instant Pot.

4 medium Korean sweet potatoes (about 2½ pounds) or any other sweet potato of your choice, scrubbed

8 tablespoons unsalted butter, at room temperature

3 tablespoons finely chopped scallions, plus more for garnishing

2 tablespoons white miso

Salt and black pepper

Sour cream, for serving

Directions at cooking.nytimes.com

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