Recipe Remake: Kyu's Japanese Sweet Potato
Recreating the rich, miso-y caramel taste of one of our favorite sides at home
If you think you’ve had a good sweet potato, think again. The one from Kyu is on whole other level—creamy, sweet, umami-packed, and finished with a mountain of salty pecorino that makes it truly unforgettable. We first tried it back in 2016 at their Miami location, and we’ve been dreaming about it ever since. Since opening in NYC in 2022, the cravings haven’t passed—so we decided to remake it at home.
Try making it for yourself—we promise, it hits every time.
Here’s What You’ll Need:
4 Japanese sweet potatoes
6 tbs unsalted butter
3 tbs white miso paste
3 tbs refined brown sugar
Pecorino Romano
Olive oil
Salt
Directions:
Pre-heat oven to 400.
In a bowl make your miso butter by combining equal parts miso, butter, salt and brown sugar. Refrigerate.
Once oven is heated, poke about 6-8 holes in each sweet potato using a fork. Coat with olive oil and salt.
Bake sweet potatoes for about an hour, rotating half way through, until tender.
Once your potatoes are cooked, slice down the center and place a generous portion of miso butter on top. Grate with pecorino Romano (lots of it).
Put in the oven on broil for 2-3 minutes.
Serve and enjoy!
*at the restaurant they actually brûlée the sugar at the end but since most people don’t have a torch (myself included) we improvise – might even be better this way