Miso glazed sweet potato with japanese greens

Jacqueline Alwill

Brown Paper Nutrition

A life without miso just isn’t a life I’m prepared to live! So with that another cracker of a recipe with Miso Glazed Sweet Potato and Japanese Greens. Made this whilst at Greenhouse Retreat this week and it went down just as beautifully as the first time I created it – so much joy!



Serves 2

Gluten free : Dairy free : Vegan

1 large (500-600g) sweet potato or 2 small medium size, washed well

1 tablespoon extra virgin olive oil

2 (400g) zucchini, diced

120g baby spinach

1 asian shallot, green and white part finely sliced

1/4 cup walnuts, roughly chopped

2 tablespoons finely chopped nori (toasted / dried seaweed) or Japanese furikake seasoning

2 tablespoons pickled ginger

2 teaspoons tamari or gluten free soy sauce

Fresh lemon wedges to serve

Miso glaze:

1 tablespoon white miso paste

1 tablespoon maple syrup

2 tablespoons extra virgin olive oil

Heat oven to 180C and line a baking tray with greaseproof paper. Slice the sweet potato in half lengthways and if using  one large sweet potato slice half across the middle to make even sized pieces. Prick the skin side about 6-8 times with a knife or skewer and rub all over the pieces with about 2 teaspoons extra virgin olive oil, place flesh side down in oven to cook for 50 minutes. Line a separate baking tray with greaseproof paper and spread the diced zucchini over the top, drizzle with remaining oil and toss to coat. Whisk together ingredients for miso glaze in a small bowl. Bring the sweet potatoes out of the oven after 50 minutes, spread miso glaze over the flesh side and again place flesh side down on the tray and pop back in the oven with the tray of zucchini to cook for 10 minutes more. Blanch the baby spinach in boiling water and drain well, squeezing out excess liquid, then set aside. Remove sweet potato and zucchini from oven and arrange the sweet potato on plates or serving platter with the baby spinach. Top with cooked zucchini, sprinkle with sliced shallots, seaweed or furikake, walnuts and add pickled ginger on the side. Drizzle with some tamari or soy sauce and serve with lemon wedge.