Baked Sweet Potatoes with Gochujang and Miso Butter
Photography by Josh Griggs.
I love making vegetable dishes that will easily hold their own on any dinner table. The orange flesh of these sweet potatoes is baked with a sweet, chilli, salty paste until tender, then topped with a cooling lime yoghurt and crisp roasted shallots.
Serves: 4–6
INGREDIENTS
5 medium-sized sweet potatoes, washed, cut in half lengthways (I used beauregard)
2 tablespoons melted butter
2 tablespoons white miso (shiro)
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon mirin
2 teaspoons sesame oil
1 clove garlic, crushed
½ teaspoon chilli flakes
To serve
¾ cup thick plain yoghurt
1 clove garlic, crushed
finely grated zest 1 large lime
½ cup purchased crisp roasted shallots
fresh coriander
lime wedges
sea salt and ground pepper
METHOD
Preheat the oven to 150°C (not fan bake).
Using the tip of a sharp knife, lightly score a diamond pattern on the cut side of each sweet potato.
Place on a lined roasting tray and, if necessary, lightly trim the base so they lie flat without falling over. Combine the butter with all the remaining ingredients.
Spread half the butter mixture over the cut side of each sweet potato. Bake for 40 minutes then spread over the remaining butter.
Continue to bake until the sweet potato are very soft when squeezed or pierced with a skewer. If the topping is getting very dark, cover the tray loosely with a piece of foil.
To serve: Stir the yoghurt, garlic and lime zest together and season with salt and pepper. Spoon over the warm sweet potato and sprinkle over the crisp shallots. Serve with coriander and lime wedges. Serves 4–6.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!