This easy recipe is a great way to use up left over sweet potatoes from a Sunday roast or a great way to switch up your white potatoes for a sweet potato dish. A great accompaniment or stand alone bowl of comforting food on these cold days. It’s super simple, but with the added ingredients of Miso and Sriracha it brings a lovely twist to the dish with some great health benefits too.
As a qualified nutritional therapists I am fascinated by how food can support our body and all the benefits we can get from having a varied diet. In this recipe we are focusing on Miso and the far from humble sweet potato.
BENEFITS OF MISO
A traditional Japanese paste made from soybeans that have been fermented which gives it a salt and savoury (sometimes said umami) taste. As a fermented product it is great for gut bacteria and provides the body with an array of vitamins and minerals. Interestingly, it is also known as a ‘complete protein’ as it contains all essential amino acids for health. So win win on Miso!
BENEFITS OF SWEET POTATO
The sweet potato is far from humble. Rich in Beta-carotene it’s a great source of vitamin A, which is needed at times like this to help keep us fighting off infections and supporting the immune system. Sweet potatoes are also low on the Glycemic index so are slow-releasing and can support balancing our blood sugar levels. As if that wasn’t enough, the sweet potato is also rich in fibre, magnesium and stocked full of important vitamins and minerals.
21 oz. (600g) sweet potato
1 tbsp. olive oil
handful coriander, chopped
2 tbsp. almonds, chopped
🍲FOR THE SAUCE🍲
2 tbsp. white miso paste
1 tbsp. rice vinegar
1 tbsp. maple syrup
2 tsp. sriracha
1 tbsp. soy or alternative yogurt
👉Preheat oven to 425°F (220°C).
👉Wash the potatoes and cut them into wedges. Place them on a baking tray and drizzle with olive oil. Season with salt & pepper. Cook for 30 minutes or until soft and charred.
👉In the meantime, combine all the sauce ingredients in a small bowl.
👉Once potatoes are cooked, arrange them on a serving dish, drizzle with the sauce and top with chopped almonds and coriander