Sticky miso hasselback kumara with pear and sage
(at time of publication)
- 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)
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.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 0g
Dietary fibre 3g
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