Original recipe & photography by Monica Lo of sousweed, Author of Cookbook "Weed Gummies"

These twice-baked honey miso sweet potatoes have so much umami and depth of flavor, we can’t stop thinking about them! The texture is so fluffy and delicious, they melt in your mouth.

Ingredients:

• 2 large Japanese sweet potatoes



• 2 Tbsp white miso

• 2 Tbsp butter, unsalted



• 1 Tbsp Potli Honey



• 1 Tbsp chives, chopped

• • 1 tsp sesame seeds, toasted

• • Cracked black pepper, to finish

• • 2 Tbsp Potli Sriracha, optional

Directions:

1. Pre-heat oven to 375oF. Rinse sweet potatoes and scrub clean. Place on baking sheet and bake for 1 hour, until soft.

2. Remove from oven and allow to cool to touch. Split the sweet potato and gently remove flesh with a spoon, reserving the skin skin.

3. In a mixing bowl, add white miso, butter, and Potli honey. Mash until the mixture is smooth.

4. Add mixture back into sweet potato skin and bake for another 15 minutes.

5. Garnish with chives, toasted sesame seeds, cracked black pepper, and drizzle with Potli

   Sriracha. Serve hot.