Festive side dish or main dish. Up to you – but it will satisfy even the ickiest ones. Soft roasted sweet potato baked in golden cheese miso custard.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 240 ºC. Wash the sweet potato and cut in half lengthwise. Peel the shallots and finely dice them. Prepare an oven proof skillet and place the sweet potato skin upside down into the pan. Place the shallots around the sweet potato.
In a small bowl, mix olive oil, five spices, cinnamon, salt and pepper. Pour the mixture over shallots and potato.
Roast the potato for 20-25 minutes, until soft, but not falling apart. Spoon out half the cooked shallots from the skillet and set them aside. Set the skillet with potato aside to cool for 15 minutes, and turn the oven temperature down to 170 ºC.
In the meantime, peel and squeeze the garlic cloves, crack the eggs and separate the yolks. Grate the cheese. Pour the stock and coconut cream to a small saucepan, and heat up over medium heat, until steaming (not boiling!).
In a separate large heatproof bowl, whisk together half of the cheese, egg yolks, garlic, cornstarch , miso, ¼ teaspoon of salt and pepper. Slowly pour the coconut cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
Once the potato cooled slightly down, flip them upside and pour the warm custard into the skillet. Sprinkle the remaining cheese over the custard and place the shallots over the potatoes. Transfer the skillet back to the oven and bake for 15-18 minutes, until the custard is cooked and golden brown.
While the custard bakes, add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3-4 minutes, stirring often to avoid to burn.
Add the paprika powder, five-spices and a pinch of salt. Turn the heat down to medium-low and add the olive oil. Leave to cook gently for additional 2 minutes. Remove from the heat and let cool for 5 minutes, before stirring in the lime juice.
Spoon the sesame over the potato and serve.
Preparing In The Kitchen
Preheat the oven to 240 ºC. Wash the sweet potato and cut in half lengthwise. Peel the shallots and finely dice them. Prepare an oven proof skillet and place the sweet potato skin upside down into the pan. Place the shallots around the sweet potato.
In a small bowl, mix olive oil, five spices, cinnamon, salt and pepper. Pour the mixture over shallots and potato.
Roast the potato for 20-25 minutes, until soft, but not falling apart. Spoon out half the cooked shallots from the skillet and set them aside. Set the skillet with potato aside to cool for 15 minutes, and turn the oven temperature down to 170 ºC.
In the meantime, peel and squeeze the garlic cloves, crack the eggs and separate the yolks. Grate the cheese. Pour the stock and coconut cream to a small saucepan, and heat up over medium heat, until steaming (not boiling!).
In a separate large heatproof bowl, whisk together half of the cheese, egg yolks, garlic, cornstarch , miso, ¼ teaspoon of salt and pepper. Slowly pour the coconut cream mixture into the egg yolk mixture, whisking constantly, until incorporated and smooth.
Once the potato cooled slightly down, flip them upside and pour the warm custard into the skillet. Sprinkle the remaining cheese over the custard and place the shallots over the potatoes. Transfer the skillet back to the oven and bake for 15-18 minutes, until the custard is cooked and golden brown.
While the custard bakes, add the sesame seeds to a small frying pan set over medium-high heat. Toast for 3-4 minutes, stirring often to avoid to burn.
Add the paprika powder, five-spices and a pinch of salt. Turn the heat down to medium-low and add the olive oil. Leave to cook gently for additional 2 minutes. Remove from the heat and let cool for 5 minutes, before stirring in the lime juice.
