Miso and Sesame-Glazed Sweet Potato
by Head Chef Steven Paterson

Ingredients

• 1kg diced sweet potato (I like to leave the skin on for this one)
• 4 tbsp white miso paste
• 4 tbsp good maple syrup
• 3 tbsp soy sauce
• 2 tbsp lime juice
• ½ tsp chilli flakes
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• Salt and pepper
• A drizzle of oil

Method

Preheat your oven to 180℃.

Begin by seasoning your sweet potato with a little oil and a good pinch of salt and pepper. In a hot pan, sauté small batches of the sweet potato to get a little color. Place on a roasting tray and cook in the oven for approximately 15–20 minutes.

Whilst the sweet potato is cooking, place all the remaining ingredients (except for the sesame seeds) into a saucepan and bring to the boil, stirring continually until it begins to thicken and is slightly darker in color. This is your caramel mixture.

When the sweet potato is cooked, place into a mixing bowl and drizzle over the caramel mixture (you may not need all of it) and toss. Add the sesame seeds and serve warm.