Baked sweet potato with miso, sesame paste, and kale furikake
Complexity: easily
Servings: 6
Calories 77, total fat 2 G., saturated fats 0 G., proteins 2 G., carbohydrates 14 G., fiber 3 G., cholesterol 0 mg, sodium 212 mg, sugar 3 G.
“Whenever I’m planning a menu, I always try to include sweet potatoes in some form,” shares Jerome Grant. “Historically, sweet potatoes served as a reminder of home for many Southerners who moved north after the American Civil War. They’re rich in nutrients and pair beautifully with ingredients from other cuisines. For this baked sweet potato dish, I decided to make homemade furikake to balance its natural sweetness and add more umami flavor. The Japanese typically make furikake with seaweed, but I added the more familiar collard greens. Sesame seeds were brought to America from the Caribbean in the 18th century and used by slaves to enrich dishes when meat was scarce. Over time, sesame has become an essential ingredient in Southern cuisine, adding it to both sweet and savory dishes. In my recipe, I made a quick sesame paste and drizzled it over the sweet potatoes."
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 kale leaves, stems removed, leaves cut into 2cm squares.
- Avocado oil
- 1 large shallot, finely diced
- 2 tsp. chopped peeled ginger root
- 1 tbsp yellow miso paste
- 3 small sweet potatoes, washed and cut in half lengthwise
- 1.5 cups sesame seeds
- 1/4 tsp red pepper flakes
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 300°F (150°C). Line 2 baking sheets with parchment paper. Rinse the greens and dry thoroughly in a spinner or with a paper towel. Toss the greens with 1 teaspoon of avocado oil and 1/2 teaspoon of salt. Arrange in a single layer on one of the prepared baking sheets. Bake until the greens are golden brown and crisp, 15–18 minutes. Cool the kale on the baking sheet. Increase the oven temperature to 425°F (220°C).
- In a small skillet, heat 1/4 cup avocado oil over medium-high heat. Add the shallot and ginger and cook until golden brown, 3–5 minutes. Using a slotted spoon, transfer the fried shallot and ginger to a paper towel to drain any excess oil. Add the miso to the skillet and toss with the infused oil. Remove from heat.
- Using a pastry brush, brush the sweet potatoes on all sides with the miso and oil mixture. Season the sweet potatoes with salt and pepper to taste and place them on the second prepared baking sheet. Bake until tender, 30–40 minutes.
- Place the sesame seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. In a small bowl, combine 1 tablespoon of toasted seeds, red pepper flakes, and the fried shallots and ginger. Gently toss the crispy cabbage in the mixture.
- Grind the remaining sesame seeds in a food processor until smooth. Season with salt to taste.
- Transfer the hot sweet potato to a plate. Drizzle with a little sesame paste (store any remaining paste in a tightly sealed container). Top with cabbage furikake and serve hot. Enjoy!Note
Instead of simply halving the sweet potato, you can cut it into any size pieces you like; just keep in mind that this will affect the baking time.
If you can't find yellow miso paste, substitute white miso.
Furikake can also be made with kale, Swiss chard, or any other dense leafy green. Give it more umami flavor by adding mushroom powder or bonito flakes, as well as black sesame seeds.
Author of the recipe - Jerome Grant is an American chef specializing in Asian and North African cuisine (Museum located on the National Mall in Washington, D.C.)
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