Curtis Stone’s roasted sweet potato wedges with miso-garlic dressing
Skip to IngredientsSkip to Method- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- 3 serves veg or fruit
It’s hard to beat crunchy sweet potato wedges – especially with Curtis Stone’s miso garlic dressing!
- Serves4, As a side
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 1 tsp salt
- 145ml extra virgin olive oil, divided
- 5 garlic cloves, finely chopped
- 2 tsp white miso paste
- 1 lemon, rind finely grated
- 2 tbs finely chopped chives
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 230°C (210°C fan-forced). Place the sweet potato on a large rimmed baking tray. Add salt and 1 tbs oil and toss to combine. Arrange the sweet potato, skin-side down, in a single layer on the tray.
Step 2
Roast, without turning, for 30 mins or until golden and soft in the centre.
Step 3
Meanwhile, combine the garlic and remaining oil in a small saucepan over medium-low heat. Cook, stirring, for 6 mins or until the garlic softens. Add the miso and 2 tbs water. Cook, whisking, until the miso dissolves. Remove from heat and stir in the lemon rind. Season.
Step 4
Place the sweet potato on a serving platter. Spoon over the miso-garlic dressing. Sprinkle with chives to serve.
Recipe tip
COOK. STORE. SAVE.
Add leftover miso to the cookies at coles.com.au/chocmisocookies.
Get ahead: The miso-garlic dressing can be made 1 day ahead. Store in the fridge and warm up over low heat.” Curtis Stone
