Cheesy Miso Sweet Potato Toasts with Greens


  • 3 large sweet potatoes
  • 4 tbsp white miso
  • 4 tbsp butter
  • 2 cups shredded white cheddar
  • 4 cups chopped kale
  • 4 cups spinach
  • 1 tbsp olive oil
  • 1 scallion
  • 1 lemon
  • Slice sweet potatoes in 1/4 inch slices.
  • Place 4 tbsp butter in a large microwave-safe mixing bowl. Microwave at 10 second intervals until melted. Alternatively, gently heat the butter in a small saucepan on medium-low heat until melted.
  • Whisk together 4 tbsp white miso paste. Add sweet potato slices and mix to coat.
  • Air Fry sweet potatoes at 400°F for 9 Minutes, or until golden, careful to not overlap in the fryer basket. Fry in batches if necessary.
  • Sprinkle shredded white cheddar on all cooked sweet potatoes. Broil at 450°F for 2 Minutes. Set aside.
  • Meanwhile, in a large mixing bowl, mix 4 cups copped kale and 4 cups spinach with 1 tbsp olive oil. Air Fry at 350°F for 5 Minutes, or until wilted and slightly crispy.
  • Thinly slice 1 scallion. Top each cheesy sweet potato with wilted greens and scallions. Serve with lemon wedges.
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