Recipe: Roast Sweet Potato with Miso & Pecans
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05 July 2011
Vegan, Gluten free
Salty and sweet organic sweet potatoes
Besides being a great source of fibre and complex carbohydrates, gold sweet potatoes are very rich in beta-carotene- hence the brilliant colour. They’re also very yummy, especially when roasted! Serve this as a side dish at dinner or add some pan-fried tofu to boost the protein content for a light meal.
Ingredients (serves 4 as a side)
60 g pecans
800 g gold sweet potatoes, scrubbed and cut into 3 cm² chunks
2 tsp sesame oil
1 Tbsp Shiro (white) miso
1 Tbsp brown rice vinegar
1 sheet nori
1 bunch cavolo nero, stems removed and roughly chopped
sea salt
freshly ground black pepper
Method
1. Preheat oven 180°C. Roast pecans 5 minutes. Cool and break into halves.
2. Increase oven temperature to 200°C. Toss sweet potatoes in sesame oil, salt and pepper. Roast for about 40 minutes, or until lightly golden.
3. Meanwhile, whisk miso with 1 Tbsp hot water, brown rice vinegar and a pinch of salt. Toast one side of the nori in a dry pan until it turns bright green then crumble immediately.
4. When the sweet potato is almost ready steam cavolo nero over boiling water for about 2 minutes, or until it just collapses. Toss the sweet potatoes with miso mixture then add cavolo nero and pecans. Top with toasted pecans and serve.