Simply roasted in the oven and brushed with a dazzlingly punchy sauce. Miso adds depth and spice while the seeds add texture. Try this Miso glaze on meat too.
Serves 4.
Products used:
MasterClass Acero Stainless Steel 18cm (7") Santoku Knife
MasterClass Heavy Duty Y-Shaped Peeler
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Heavy Duty 28cm Frypan
MasterClass Crusty Bake Non-Stick Baking Tray
Ingredients:
1kg sweet potatoes
2 tbsp olive oil
30g miso paste
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 tbsp freshly chopped coriander
Method:
Pre-heat oven to 180°C.
Cut the sweet potatoes into wedges and place in a bowl with the olive oil and stir together.
Transfer the potato wedges onto a baking tray and cook in the oven for 30-40 minutes.
Remove the wedges from the oven and brush the miso paste over them then sprinkle with all the seeds.
Finish the wedges in a frying pan on a medium heat for 5 minutes.
Finish with the coriander and serve with Greek yoghurt.
