This dish has just a handful of ingredients and combines the humble sweet potato with sour & citrusy flavours - lime, yuzu, soy sauce. It has just a hint of heat from the green chillies and lots of umami from the miso (I used my homemade miso which I’m super proud of as it took over 1 year to make!)
I added a small amount of Yuzukosho - a Japanese paste made from green chillies along with zest and juice from yuzu, a tart and fragrant citrus fruit that grows in Japan and other parts of East Asia. I’m aware it’s not an easy ingredient to find - but you can just replace this with a ginger & green chilli paste.
4 large sweet potatoes, peeled and cut into 2-3cm thick bits
4 tbsp soy sauce
2 tbsp light sesame oil
1 lime, juiced
1 heaped tsp miso paste
1 tsp yuzukosho - you can replace this with a ginger-green chilli paste
1 large bunch of parsley or coriander, chopped
Salt to taste
Bring a pot of water to a boil and immerse the sweet potato bits. Cook until fork-tender but not fully cooked or mushy. Drain and allow to cool a bit.
Place on a lined baking tray and, using the bottom of a glass, press them one by one to smash them. Season with salt. Pre-heat the oven to 250C.
In a bowl, whisk together soy sauce, sesame oil, lime juice, miso and yuzukosho. Pour this mixture over the sweet potatoes, then bake them for 10 minutes or until nice and crispy.
Top with chopped parsley and serve immediately.