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Ohin The latest YouGov poll on the most popular vegetables in the UK, Sweet Potato ranked 26th, languishing outside the Premier League. So, in order to increase its chances of promotion, I came up with today’s recipe. Roasted sweet potatoes, then sandwiched between some delightful creamy miso beans and one of my favorite condiments, shallots and ginger oil. May this salad help sweet potatoes enter the top vegetables.
Sweet potato, green onion and miso salad
If you want, you can grill the sweet potatoes: pierce them, wrap them individually in foil and cook them, turning them regularly for 30-45 minutes, until you can skewer them without resistance.
Prepare 10 minutes
chef 30 minutes
supply 4
1 kg sweet potatoes, Scrub clean
Rapeseed oil
Fine sea salt
1 x 400g tin Canellini beans in water, Undrained
2½ tablespoons white miso paste – I like Qingquan
2½ tablespoons tahini
1 tablespoon toasted sesame oil
3 teaspoons white wine vinegar
150 g shallots (Ie, about 10), trimmed and cut very finely
2 cm sliced fresh ginger, Peeled and grated
1 tbsp black sesame seeds, Finish
Heat the oven to 220C (200C fan)/425F/gas 7, and place a reusable bakeware on the tray. Cut the potatoes into wedges about 3 cm wide at the widest point and place them in a large bowl. Pour in two and a half tablespoons of oil and two-thirds of teaspoons of salt, and stir well by hand. Pour on a tray and bake for 25 minutes, until soft and charred.
At the same time, make the miso layer and condiments. Pour the beans and water into a blender, add miso paste, tahini, sesame oil, a teaspoon of white wine vinegar, and a quarter teaspoon of salt, then mix well and set aside.
Now let’s season it: Put the shallots and minced ginger, four tablespoons of oil, two teaspoons of white vinegar and one-quarter teaspoon of salt in a small frying pan, bring to a boil, then turn off the heat.
When assembling, scoop the miso and bean paste onto a large plate (or two large plates), and then use the back of a spoon to smooth the surface. Spread the roasted sweet potato cubes on top, top with chopped green onion, sprinkle with sesame seeds, and serve at room temperature.
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