Sticky miso hasselback kumara with pear and sage
(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.
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)
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Calories 127cal
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Kilojoules 530kJ
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Protein 2g
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Total fat 3g
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–Saturated fat 0g
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Carbohydrates 20g
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–Sugars 14g
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Dietary fibre 3g
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Sodium 130mg
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Calcium 20mg
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Iron 0.5mg
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