Step by step
Recipe for Roasted Miso Sweet Potatoes
For 2 servings
- 1 Okinawan purple sweet potato
- Arare rice pearls, for topping For the chile aioli:
- ½ tsp garlic, micro planed
- 1 whole egg
- 1 tsp soy sauce
- 3 oz LKK Chili Oil
- 5 oz Graza Drizzle
- 2 tbsp crème fraiche
- Lemon juice, to taste
- Salt, to taste For the miso-butter sauce:
- 4¾ tbsp unsalted butter, cubed
- 1 tbsp water
- 1¾ tbsp miso
- White pepper, to taste
- Salt, to taste
- 1 garlic clove, crushed
Step by step
Preheat oven to 400F. Place your sweet potato on a bed of salt and roast in the heated oven for approx. 35 minutes.
Make the chile aioli: Blend aioli ingredients together in a blender on medium high while slowly streaming in the chili oil and Graza Drizzle until the mixture is emulsified.
Make the miso butter sauce: Gently warm the water in a small sauce pot. Slowly add in the butter while whisking, making sure to keep the butter emulsified.
Once all the butter is in the pot, add your garlic and miso, whisking to incorporate. Add in more water if the sauce gets too thick. Add white pepper and salt to taste.
Cut the roasted sweet potato in half and peel the skin. Spread a small spoonful of the aioli onto a plate. Place the potato on top and season with lemon juice. Dress with the miso-butter sauce. Finish with a liberal amount of Graza Drizzle and arare. Enjoy!