-
-
Add this recipe to your binder
This recipe is in your binder
-
Miso sweet potatoes recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
These roasted sweet potatoes are loaded with sweet, spicy and umami flavours for a deliciously different roast side dish. Perfect for a special Sunday lunch or for jazzing up a midweek meal with a burst of flavour. Try with grilled chicken, fish or tofu, or as part of a grains bowl with other roasted veg, rice or quinoa. See method
Ingredients
- 4 sweet potatoes
- 1 tsp sesame oil
- 1 tbsp miso paste
- 1 tbsp light soy sauce
- 1 tbsp mirin
- ½ tbsp maple syrup
- 2 spring onions, finely shredded
- 1 tbsp toasted sesame seeds
High in vitamin A and a source of fibre
Each serving contains
-
Energy
880kj
208kcal
10%
-
Fat
3g
4%
-
Saturates
1g
3%
-
Sugars
14g
15%
-
Salt
1g
16%
of the reference intake
Carbohydrate 39.9g
Protein 3g
Fibre 5.5g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C.
- Scrub and halve the sweet potatoes lengthways. Rub the skins with ½ tsp sesame oil and lay, cut-side down, on a lined baking tray. Roast for 20-25 mins until tender and soft.
- Meanwhile, mix the miso paste, soy sauce, mirin and maple syrup.
- Remove the potatoes from the oven and preheat the grill to medium-high. Turn the potatoes over and score the inside of the flesh with a deep criss-cross pattern, not cutting down to the skin. Brush over the miso glaze and grill for 8-10 mins until the tops are caramelised. Top the sweet potatoes with the remaining sesame oil, spring onions and toasted sesame seeds.
See more Sweet potato recipes