Japanese Sweet Potato and Miso Scramble

Heat 1 tablespoon of neutral oil in a medium non-stick skillet over medium heat. Add the diced Japanese sweet potato and cook, stirring occasionally, for 10-12 minutes until tender and lightly browned.

While the sweet potato cooks, whisk together the eggs, white miso paste, milk, and salt in a medium bowl until well combined and the miso is dissolved.

Once the sweet potatoes are tender, reduce the heat to medium-low. Pour the egg mixture over the sweet potatoes in the skillet.

Allow the eggs to set for about 30 seconds without stirring. Then, gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.

Continue cooking and gently folding for 2-3 minutes, until the eggs are set but still moist and creamy.

Divide the scramble between two plates. Garnish with chopped scallions and serve immediately.