This is the best way to eat sweet potato. Hands down. It’s even better than the loaded fries recipe I’ll be posting next week. Maybe. Okay, not better, just different. Don’t make me choose between types of potatoes, that’s mean! I love them all with equal abandon. This particular rendition of sweet potato is unctuous (what a word amirite?!), sticky, glazed, sweet and salty goodness. Get ready to learn that patience is a virtue because it lands you glorious things like this.
As you can see in the photos you can have this as a side, as part of a nourish bowl, with guac, you could even put it in a burger. There’s no photo of a burger, use your imagination, you know what a burger looks like don’t you? Now replace the patty with slices of this sticky goodness. Or just add them to the burger. Hopefully you’ve got a good picture in your mind and haven’t drooled to heavily into your electronic device and short circuited it.
I decided to make it a stand alone recipe as it’s something that I keep going back to and adding to different dishes as it’s just so good.
I’ve made it with and without the miso paste, I prefer it with as you get that salt and umami hit that balances the sweet caramelised taste of the sweet potato. You can change up the herbs, thyme and oregano work equally well and I’m sure dried would work instead of fresh too. If you’re into garlic feel free to throw a few cloves in. You can easily multiply this recipe but don’t be tempted to do more than a single layer in one baking dish. It will not work.
Don’t rush this dish. It’s the time it takes for it to soak up the stock that allows it to become the glazed, sticky, tasty goodness it is. Let it do it’s thing. It’s worth the time, I promise. It takes very little skill and effort, only time.
Serves 4 as a side.
Ingredients
2 medium sweet potatoes
1 tsp olive oil
1 cup vegetable (or chicken) stock (approximate)
1.5 tsp miso paste
1 Tbs oregano (fresh) leaves
Directions
Preheat oven to 180 degrees celsius
Combine miso paste and hot stock, stir to dissolve paste.
Slice potatoes, leaving skin on, in 1.5 cm thick rounds. Place them in a baking dish in a single layer, drizzle in olive oil, scatter with oregano and poor over the stock. There should be enough stock to just barely cover the potato. Add more or less if you need to.
Roast in the oven for 1-1.5 hours or until stock has evaporated and become a sticky golden glaze on the potatoes. Turn at least 3 times during cooking time.
Serve as a side with a roast, have in a salad, with some grains and green vegetables or just eat and enjoy.
HH. x
