Sweet Potato, with Miso and Shiso

5 from 1 vote

Here is a super easy snack that I threw together at the last minute for a recent dinner. I bought these tiny Japanese white sweet potatoes at the Santa Monica’s farmers market along with shiso.

I already had my big green egg fired up so I thought why not roast them in the egg and fry up some shiso (Japanese mint) for garnish. I had already made a batch of confit garlic-miso puree from the week before so I knew that would be a great vehicle to round out the dish.

Add a little spice with togarashi pepper and you have a perfect vegetarian-vegan friendly appetizer that anyone should love. Here is the recipe I hope you enjoy it!

Ingredients

6 people

Sweet Potatoes

6 white Japanese sweet potatoes

Miso and Confit Garlic Purée

1 cup confit garlic (2 cups of peeled garlic cloves- 2 cups of oil)
1/4 cup miso
1/4 cup water and left over garlic oil

Shiso

10 shiso leaves
1/4 cup rice flour
1/4 cup corn starch
3/4 cup carbonated water
salt to taste
togarashi to finish

Nutritional information

Calories: 213kcalCarbohydrates: 47gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 510mgPotassium: 553mgFiber: 5gSugar: 6gVitamin A: 18453IUVitamin C: 10mgCalcium: 87mgIron: 1mg

Prep Time 10

Cook Time 45

Total Time 55

Servings 6 people

For the Confit Garlic

Place both garlic cloves and oil in a small pot. Bring to a simmer and then turn down low. Cook the garlic for 25-30 minutes until the garlic has turned lightened golden brown (not dark). Take off the heat and cool completely.

For the Purée

Simply strain out 1 cup of the confit garlic and add the miso paste to a vitamix. Add some water and puree. If the puree is too thick you can add some more water and you can add a touch of garlic oil as well.
Season with salt if needed. You should have a good balance of both garlic and miso. One should dominate the other but should have a good mixture of both flavors. Set aside

To Finish

Simply drizzle sweet potatoes with olive oil and salt. Place in your green egg or oven for about 45 minutes or until soft and tender. Meanwhile in a small bowl mix soda water, rice flour, and cornstarch together with a whisk (the batter should be fairly thin, we aren’t looking for a thick batter at all. It should be a little thiner than a crepe batter).
Place a small pot with 1 1/2 cups of frying oil (vegetable) in a pan and bring to 325 degrees. Dip each shiso leaf into the batter and then place in the fryer.
Cook for 20-30 seconds on each side and then strain out and season with salt and togarashi pepper. Simply place a spoonful of the miso-garlic puree on the plate. Then add the sweet potato on top. Finish with shiso leaf and more togarashi. Serve and enjoy this simple sweet potato recipe.