Sweet Potato Recipe
miso brown butter, maple-chile gastrique, fried sage, almond
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sweet Potatoes
Peel and chop the sweet potatoes into cubes. Boil them in salted water until tender, about 15-20 minutes. Drain and set aside.
- 2
Make the Miso Brown Butter
In a saucepan over medium heat, melt the butter. Continue cooking until it turns golden brown and has a nutty aroma. Remove from heat and whisk in the miso paste until smooth.
- 3
Prepare the Maple-Chile Gastrique
In a small saucepan, combine maple syrup and red chili flakes. Simmer over low heat for about 5 minutes until slightly thickened. Set aside.
- 4
Fry the Sage
In a skillet, heat a little oil over medium heat. Add the fresh sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.
- 5
Combine and Serve
In a large bowl, toss the boiled sweet potatoes with the miso brown butter. Drizzle the maple-chile gastrique over the top, sprinkle with fried sage and sliced almonds. Season with salt and pepper to taste.
