Effortless Miso Tahini Potato (Print Version)
# Ingredients:
→ Miso Tahini Smashed Sweet Potatoes
01 -
Three medium-sized sweet potatoes
02 -
One head of garlic
03 -
Two tablespoons of olive oil, split
04 -
120 ml tahini
05 -
A tablespoon of maple syrup
06 -
Two teaspoons miso
07 -
Half a teaspoon ground cinnamon
08 -
Salt, add as much as you like
09 -
Black pepper, add as much as you want
→ Herby Broccolini and Cannellini
10 -
Two broccolini bunches, stalks sliced, lengthwise
11 -
439g cannellini beans from a can, rinsed and drained
12 -
Teaspoon garlic powder
13 -
Teaspoon onion powder
14 -
Half a teaspoon smoked paprika
15 -
Half a teaspoon salt
16 -
Quarter teaspoon dried basil
17 -
Quarter teaspoon black pepper
→ Sticky Sweet Chili Pecans
18 -
100g pecan halves
19 -
Two tablespoons olive oil
20 -
Two tablespoons maple syrup
21 -
A tablespoon garlic chili paste, more or less as you like
22 -
A tablespoon rice vinegar
# Instructions:
01 -
Lay down the creamy sweet potato mixture in each bowl, scoop in the broccolini and beans, then scatter those pecans all over. Drizzle on the leftover sauce if you want.
02 -
Once the sweet potatoes cool a bit, peel them. Plop the insides into a bowl along with at least five garlic cloves you roasted earlier, plus the tahini, maple syrup, miso, cinnamon, salt, and pepper. Smash it all with a masher or give it a whirl with a hand mixer until nice and creamy.
03 -
Place the pecans in a small pot over medium heat. Keep them moving for a couple of minutes so they don't burn. Pour in the olive oil, maple syrup, chili paste, and rice vinegar. Stir everything together and cook for another minute or two, then turn off the heat.
04 -
Put a big skillet on medium heat with two tablespoons of olive oil. Toss in the broccolini and get a little char on it. Add a splash of water, cover up, and let it steam a few minutes so it softens some. Throw in the beans along with all the seasonings. Keep stirring and let it cook for a few more minutes.
05 -
As your sweet potatoes roast, slice off the top of the garlic bulb, pour on a bit of olive oil, sprinkle on some salt and pepper. Wrap it up in foil or parchment, and let it join the sweet potatoes in the oven for the last 15–20 minutes.
06 -
Get your oven going at 204°C. Line your tray with parchment. Poke holes all over your sweet potatoes with a fork, set them on the tray, and cook for 50–55 minutes till they're soft and easy to pierce.
# Notes:
01 -
To speed things up, chop the sweet potatoes and boil them, but you'll get a sweeter result if you roast them.
02 -
If you like your mash ultra smooth, toss everything into a blender instead of mashing by hand.