Miso Maple Sweet Potatoes

SERVES

8

DIFFICULTY

Easy

TIME

1 hour 15 minutes

This dish is a colourful, sweet, spicy, tangy joy of a side dish! The miso imparts the most wonderful umami flavour through the dish which is so well contrasted against the tart, spicy and super herby green sauce!

Natalie Chassay

By guest chefsMisoSidesVegetarian

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SERVINGS

8

4

Medium sized sweet potatoes cut into irregular chunky pieces and rounds

1

Jalapeno sliced into fine rounds to serve

1

Lime sliced into fine rounds to serve

1

Heaped dessert spoon white miso

1.5

Tbsp maple syrup

0.5

Tbsp seasame oil

1

Tbsp rice wine vinegar or apple cider vinegar

1

Medium sized bunch coriander plus stems

2

Limes, juiced

2

Spicy jalapenos

60

Ml of extra virgin olive oil

Chilli flakes to taste

Flaky salt to taste

Method

Preheat oven to 180/200C fan

Make the marinade by pouring white miso, maple syrup, sesame oil and rice wine vinegar into a bowl and stirring well to combine. Have a taste to assess the balance. It should be sweet, salty, spicy and acidic. Feel free to make any changes you see fit.

Lay the sweet potatoes out on a lined baking tray and pour the miso marinade all over, ensuring each piece is well coated

Roast for about 45 mins to an hour or until the sweet potatoes are deeply golden and caramelised

Make the green sauce by adding the coriander, extra virgin olive oil, lime juice and jalapeños all the ingredients into a blender or food processor and blitzing until smooth.

It should be very vibrant, zingy, spicy and well seasoned. If the sauce is too thick, add some more olive oil or lime juice and if it’s too runny, add some more coriander.

To plate, you can either lay the potatoes out onto a platter and drizzle the sauce all over, or you can spread the sauce onto the base of a platter and heap the sweet potatoes on top. I like to garnish with finely sliced rounds of lime and jalapeno for a bright pop of colour and decoration.

MORE ABOUT THE CHEF

Natalie Chassay

Natalie Chassay wants to change the way you cook. Her method is about growth, from blindly following recipes, to understanding why that recipe works, what’s missing from any plate, and how to transform the simplest ingredients into an unforgettable meal. The real secret is this: if you understand a handful of simple principles, you can cook. Inspired by the 15+ years that she has spent around all the pleasures of food (hosting, cooking, eating, writing, and teaching sell out cooking classes), all over the world, today Natalie creates unforgettable, customisable recipes, alongside perfectly practical advice, that has over 225,000 followers hooked on this way of cooking.