Sticky miso hasselback kumara with pear and sage
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )
(at time of publication)
Nutrition Info.(per serve)
- 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)
Total fat 3g
Saturated fat 0g
Dietary fibre 3g
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.
Make it gluten free: Check soy sauce, miso and mirin are gluten free.
Make it vegan: Use maple syrup instead of honey.
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.
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