Dietitian's Pick: Sticky Miso Hasselback Sweet Potatoes with Pear & Sage
Updated: Dec 16, 2019
Serves: 8 Time to make: 1 hr 25 mins (Hands-on time: 25 mins, Cooking time: 60 mins)
8 small sweet potatoes, skin on
½ cup sage leaves
2 medium pears, skin on, halved, thinly sliced
1 tablespoon miso paste
2 teaspoons reduced-salt soy sauce
3 teaspoons sesame oil
2 tablespoons mirin
2 garlic cloves, crushed
1 tablespoon honey
Preheat oven to 180°C. Line a large baking tray with baking paper. Thinly slice the sweet potatoes, almost all the way through but keeping bases intact. Place potatoes, cut-side up, onto the prepared tray.
Place the sage leaves and pear slices randomly between potato slices. Spray with olive oil. Bake for 10 minutes.
Combine miso, soy, sesame oil, mirin, garlic and honey in a small bowl. Mix until a smooth paste. Brush or drizzle mixture over potatoes, bake for 10 minutes, then repeat brushing. Bake the potatoes for 20–30 minutes more, brushing at 10 minute intervals until the potatoes are golden, sticky and tender. Serve.
Nutritional Information (per serve)
Total fat 3.2g
Saturated fat 0.9g
Dietary fibre 11.1g