Miso Roast Sweet Potato with Chilli Honey Flavour Pearls

These Miso Roast Sweet Potatoes with Chilli Honey Flavour Pearls are the perfect side dish or meat-free main. We added a Lime wedge too, as a little sour is a delicious touch with the sweet and spicy of our dish.

What you’ll need – serves 4

• 2 Sweet Potato – cut in half lengthways
• 3 tbs White Miso Paste
• Olive oil
• Salt & Pepper
• Lime – cut into 4 wedges
• Chilli Honey Flavour Pearls

To do

Pre-heat your oven to 180c

Using a sharp knife score (criss-cross) the cut side of each Sweet Potato. The Miso flavour can go a little deeper then and it also helps the cooking time a little but it’s not the end of the world if you don’t do it! Rub a little Olive oil all over each piece then season well. Place cut side down onto a baking tray lined with baking paper. Into the oven now for around 20 minutes.

Next

Mix the Miso paste with a little Olive oil. When the Sweet Potato is becoming softer it’s time to carefully turn them so they are cut side facing up. Spread each piece with a generous amount of Miso paste and pop them back into the oven. We want the Sweet Potato to be fully cooked (insert a skewer or knife in to check if they are soft enough) and the Miso topping to be getting nice and coloured. Feel free to add more Miso paste during the cooking process.

To serve

Carefully place the gorgeously roasted Sweet Potato onto serving plates, top with a generous amount of Chilli Honey Flavour Pearls and pop a wedge of Lime on the side to finish. 

Until next time

From the Peninsula Larder Team

“Good food is the foundation of genuine happiness.”

 —Auguste Escoffier