It’s hard to beat crunchy sweet potato wedges – especially with Curtis Stone’s miso garlic dressing!
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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.
Roast, without turning, for 30 mins or until golden and soft in the centre.
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.
Place the sweet potato on a serving platter. Spoon over the miso-garlic dressing. Sprinkle with chives to serve.
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