Sticky miso hasselback kumara with pear and sage

Our tasty recipe takes the hasselback technique and gives it a new spin by using sweet potatoes and pairing it with the umami flavours of miso.

Serves: 8

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

8 small kumarasweet-potatoX, skin on
½ cup fresh sage leaves
2 medium pears, skin on, halved, thinly sliced
spray oil
1 tablespoon miso paste
2 teaspoons reduced-salt soy sauce
1 tablespoon sesame oil
2 tablespoons mirin (see tips)
2 cloves garlic, crushed
1 tablespoon honey
micro herbs, to garnish (optional)

Instructions

Stay Awake

1 Preheat oven to 180°C. Line a large baking tray with baking paper. Thinly slice kumara, almost all the way through, but keep bases intact. Place, cut-side up, on prepared tray.

2 Place sage and pear slices randomly between kumara slits. Spray with olive oil. Bake for 10 minutes.

3 In a small bowl, combine miso, soy, sesame oil, mirin, garlic and honey to a smooth paste. Brush or drizzle mixture over kumara, bake for another 10 minutes then repeat brushing. Bake for a further 20-30 minutes, brushing at 10-minute intervals, until kumara are golden, sticky and tender. Serve.

Variations

Make it gluten free: Check soy sauce, miso and mirin are gluten free.

Make it vegan: Use maple syrup instead of honey.

HFG tip

Find mirin in the international aisle of the supermarket, or use 1 teaspoon sugar as a substitute.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 127 cal

Kilojoules 530 kJ

Protein 2 g

Total fat 3 g

Saturated fat 0 g

Carbohydrates 20 g

Sugar 14 g

Dietary fibre 3 g

Sodium 130 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.