Miso-Maple Sweet Potato

Ingredients

• 2 large sweet potatoes (Cut into thick 3–4 cm pieces)
• 2 tbsp extra virgin olive oil (For the sweet potato glaze)
• 1 tbsp white miso
• 1.5 tbsp maple syrup
• 1 tsp fresh thyme leaves
• freshly ground black pepper (To taste)
• 1 handful fresh parsley (Finely chopped; approximately 15 g)
• 1 handful fresh coriander (Finely chopped; approximately 15 g)
• 0.25 red bell pepper (Finely diced)
• 0.25 small red onion (Finely diced)
• 1.5 tbsp extra virgin olive oil (For the chimichurri; use 1–2 tbsp to taste)
• 1.5 tsp fresh lemon juice (Use 1–2 tsp to taste)
• salt (To taste)
• freshly ground black pepper (For the chimichurri, to taste)
• 250 g Greek yogurt, 10% fat (Keep cold)
• 1 tbsp sunflower seeds (Toasted)
• 1 tbsp pumpkin seeds (Toasted)

Steps

1. 1

   Preheat the oven to 210°C (410°F). Cut the sweet potatoes into thick 3–4 cm pieces, keeping the pieces as evenly sized as possible so they roast at the same rate.

2. 2

   In a small bowl, mix the 2 tablespoons olive oil, white miso, maple syrup, fresh thyme leaves, and freshly ground black pepper until combined into a smooth glaze.

3. 3

   Brush the sweet potato pieces generously with the glaze on both sides. Arrange them in a single layer on a baking sheet, leaving space between the pieces.

4. 4

   Roast the sweet potatoes at 210°C (410°F) for 35–40 minutes. Turn them once during roasting so both sides caramelize. They are ready when tender in the center when pierced with a knife and deeply golden at the edges.

5. 5

   While the sweet potatoes roast, finely chop the parsley and coriander. Finely dice the red bell pepper and red onion.

6. 6

   Add the chopped herbs, diced pepper, diced onion, 1–2 tablespoons olive oil, 1–2 teaspoons lemon juice, salt, and freshly ground black pepper to a bowl. Mix to make the chimichurri and adjust the seasoning to taste.

7. 7

   Spread the cold Greek yogurt over a serving plate, creating a broad, even layer.

8. 8

   Arrange the hot roasted sweet potato pieces on top of the yogurt.

9. 9

   Spoon the chimichurri over and around the sweet potatoes. Finish with the toasted sunflower seeds and toasted pumpkin seeds, then serve immediately.

Notes

Serve immediately so the contrast between the cold yogurt and hot caramelized sweet potato is preserved. The amount of chimichurri oil and lemon juice can be adjusted within the stated ranges.

Nutrition per serving

• main
• vegetarian
• gluten-free
• roasted
• healthy
• sweet-potato
• fusion
• fall