Sticky miso hasselback kumara with pear and sage

Serves: 8
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )

Total cost: $ 8.80 / $ 1.10 per serve

(at time of publication)

Ingredients

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

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.