Try this Easy Roasted Sweet Potato with Miso and Shiso
Try this Easy Roasted Sweet Potato with Miso-garlic puree, topped with a tempura shiso leaf. Perfect for any vegetarian/vegan meal. Try it!
Here is a super easy snack that I threw together at the last minute for a recent dinner. I bought these tiny Japanese white sweet potatoes at the Santa Monica’s farmers market along with shiso.
I already had my big green egg fired up so I thought why not roast them in the egg and fry up some shiso (Japanese mint) for garnish. I had already made a batch of confit garlic-miso puree from the week before so I knew that would be a great vehicle to round out the dish.
Add a little spice with togarashi pepper and you have a perfect vegetarian-vegan friendly appetizer that anyone should love. Here is the recipe I hope you enjoy it!
Sweet Potato, with Miso and Shiso
Sweet Potatoes
- 6 white Japanese sweet potatoes
Miso and Confit Garlic Purée
- 1 cup confit garlic ((2 cups of peeled garlic cloves- 2 cups of oil))
- 1/4 cup miso
- 1/4 cup water (and left over garlic oil )
Shiso
- 10 shiso (leaves)
- 1/4 cup rice flour
- 1/4 cup corn starch
- 3/4 cup carbonated water
- salt to taste
- togarashi (to finish)
For the Confit Garlic
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Place both garlic cloves and oil in a small pot. Bring to a simmer and then turn down low. Cook the garlic for 25-30 minutes until the garlic has turned lightened golden brown (not dark). Take off the heat and cool completely.
For the Purée
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Simply strain out 1 cup of the confit garlic and add the miso paste to a vitamix. Add some water and puree. If the puree is too thick you can add some more water and you can add a touch of garlic oil as well.
Season with salt if needed. You should have a good balance of both garlic and miso. One should dominate the other but should have a good mixture of both flavors. Set aside
To Finish
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Simply drizzle sweet potatoes with olive oil and salt. Place in your green egg or oven for about 45 minutes or until soft and tender. Meanwhile in a small bowl mix soda water, rice flour, and cornstarch together with a whisk (the batter should be fairly thin, we aren’t looking for a thick batter at all. It should be a little thiner than a crepe batter).
Place a small pot with 1 1/2 cups of frying oil (vegetable) in a pan and bring to 325 degrees. Dip each shiso leaf into the batter and then place in the fryer.
Cook for 20-30 seconds on each side and then strain out and season with salt and togarashi pepper. Simply place a spoonful of the miso-garlic puree on the plate. Then add the sweet potato on top. Finish with shiso leaf and more togarashi. Serve and enjoy this simple sweet potato recipe.
