Cooked - Roast Sweet Potatoes With Miso Butter & Maple

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2 ¼ pounds (1kg) sweet potatoes, cut into 2-inch pieces (about 7 cups; see note)

6 tablespoons (90g) unsalted butter

¼ cup (60ml) pure maple syrup

¼ cup (60g) white miso

2 teaspoons (10ml) white wine vinegar

1 (1-inch) knob peeled fresh ginger, grated (about 2 teaspoons)

Kosher salt and freshly ground black pepper

Preheat oven to 375°F (190°C). Arrange sweet potatoes in a single layer in a 9- by 13-inch baking dish.
In a small saucepan, combine butter, maple syrup, and miso and cook over medium heat, stirring, until butter is melted and sauce is smooth. Stir in vinegar and ginger and remove from heat.
Pour miso butter over sweet potatoes and toss to coat. Season with salt and pepper. (Be careful with the salt, as the miso will already be salty.)
Bake potatoes, stirring occasionally, until tender when pierced with a knife, about 40 minutes. Serve immediately. (To brown the potatoes more deeply, set them under the broiler for 2 to 3 minutes; watch them closely to make sure they do not burn.)