Recipes, re-invented from cooking shows
Easy Soy Glazed Sweet Potato Three Ways
Prep. Time:
Baking Time:
Total Time:
15 minutes
30 minutes
45 minutes
Serves:
4 servings
An easier take on Rhoda's Soy Glazed Sweet Potato Three Ways from Top Chef ™ 23. The fiddly deep-fried shoestrings become shop-bought sweet potato crisps, the hero chunks and purée potato roast together on one tray instead of being seared and steamed separately, and the sputtering dry-caramel glaze...
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Ingredients
FOR THE SOY-LIME GLAZED SWEET POTATO (THE HERO):
Covington or other orange-fleshed sweet potatoes – 2 large, peeled and cut in 1¼-in / 3 cm chunks
Neutral oil – 1 tbsp (15 ml), for roasting
Granulated sugar – ¼ cup (50 g)
Soy sauce – 3 tbsp (45 ml), a good all-purpose soy
Fresh lime juice – 2 tbsp (30 ml), about 1 lime
Lime zest – 1 tsp, finely grated
Unsalted butter – 1 tbsp (14 g), to finish the glaze
FOR THE SWEET POTATO-MISO PUREE:
Sweet potato – 1 medium (about 300 g), peeled and cut in chunks (roasted with the hero)
White (shiro) miso – 1½ tbsp (25 g), mild and sweet
Unsalted butter – 2 tbsp (28 g), cold and cubed
Whole milk or cream – 2–4 tbsp (30–60 ml), to loosen
Fine sea salt – to taste
FOR THE LIME CREME FRAICHE:
Crème fraîche – ½ cup (120 g), or thick sour cream
Lime zest – 1 tsp, plus more to finish
Fresh lime juice – 1–2 tsp (5–10 ml), to taste
Honey – ½ tsp (optional)
Fine sea salt – 1 pinch
TO FINISH:
Sweet potato crisps – 1 large handful, shop-bought
Flaky sea salt – to taste
Thinly sliced scallion or micro herbs – to garnish (optional)
EQUIPMENT NEEDED:
Blender or food processor
Small saucepan
Microplane or fine grater
Method
STEP 1: ROAST THE SWEET POTATO (HERO AND PUREE TOGETHER)
Heat the oven to 425°F (220°C). On a sheet pan, toss the hero chunks and the medium purée potato with the neutral oil and a pinch of salt. Roast for 25–30 minutes, turning once, until soft and caramelized at the edges. Keep the purée potato grouped to one side so it is easy to scoop.
STEP 2: MAKE THE SWEET POTATO-MISO PUREE
While still warm, blend the medium potato's flesh with the white miso and cold cubed butter until glossy, adding the milk or cream a spoonful at a time until silky and spoonable. Season with fine sea salt to taste — miso is already salty, so add it last. Keep warm.
STEP 3: MAKE THE SOY-LIME GLAZE
In a small saucepan, simmer the granulated sugar, soy sauce and fresh lime juice over medium heat until syrupy and glossy, 3–5 minutes. Off the heat, stir in the lime zest and whisk in the unsalted butter for shine. This sweet-salty-sour glaze is the nod to kamote cue.
STEP 4: GLAZE THE HERO CHUNKS
Add the roasted hero chunks to the warm glaze and turn to coat and lacquer them. For extra gloss, return the coated chunks to the hot sheet pan for 3–4 minutes.
STEP 5: WHISK THE LIME CREME FRAICHE
Stir the crème fraîche with the lime zest, fresh lime juice, optional honey and a pinch of fine sea salt until pourable but not runny — bright and cool against the caramelized sweetness.
STEP 6: PLATE AS "SWEET POTATO, THREE WAYS"
Sweep the warm miso purée across each plate. Arrange the glazed chunks on top. Streak the lime crème fraîche alongside. Crown with a tangle of sweet potato crisps. Finish with fresh lime zest, flaky sea salt and scallion or micro herbs.
Instructions
FOR THE SOY-LIME GLAZED SWEET POTATO (THE HERO):
Covington or other orange-fleshed sweet potatoes – 2 large, peeled and cut in 1¼-in / 3 cm chunks
Neutral oil – 1 tbsp (15 ml), for roasting
Granulated sugar – ¼ cup (50 g)
Soy sauce – 3 tbsp (45 ml), a good all-purpose soy
Fresh lime juice – 2 tbsp (30 ml), about 1 lime
Lime zest – 1 tsp, finely grated
Unsalted butter – 1 tbsp (14 g), to finish the glaze
FOR THE SWEET POTATO-MISO PUREE:
Sweet potato – 1 medium (about 300 g), peeled and cut in chunks (roasted with the hero)
White (shiro) miso – 1½ tbsp (25 g), mild and sweet
Unsalted butter – 2 tbsp (28 g), cold and cubed
Whole milk or cream – 2–4 tbsp (30–60 ml), to loosen
Fine sea salt – to taste
FOR THE LIME CREME FRAICHE:
Crème fraîche – ½ cup (120 g), or thick sour cream
Lime zest – 1 tsp, plus more to finish
Fresh lime juice – 1–2 tsp (5–10 ml), to taste
Honey – ½ tsp (optional)
Fine sea salt – 1 pinch
TO FINISH:
Sweet potato crisps – 1 large handful, shop-bought
Flaky sea salt – to taste
Thinly sliced scallion or micro herbs – to garnish (optional)
EQUIPMENT NEEDED:
Sheet pan
Blender or food processor
Small saucepan
Microplane or fine grater
Heading 5
Ingredients
STEP 1: ROAST THE SWEET POTATO (HERO AND PUREE TOGETHER)
Heat the oven to 425°F (220°C). On a sheet pan, toss the hero chunks and the medium purée potato with the neutral oil and a pinch of salt. Roast for 25–30 minutes, turning once, until soft and caramelized at the edges. Keep the purée potato grouped to one side so it is easy to scoop.
STEP 2: MAKE THE SWEET POTATO-MISO PUREE
While still warm, blend the medium potato's flesh with the white miso and cold cubed butter until glossy, adding the milk or cream a spoonful at a time until silky and spoonable. Season with fine sea salt to taste — miso is already salty, so add it last. Keep warm.
STEP 3: MAKE THE SOY-LIME GLAZE
In a small saucepan, simmer the granulated sugar, soy sauce and fresh lime juice over medium heat until syrupy and glossy, 3–5 minutes. Off the heat, stir in the lime zest and whisk in the unsalted butter for shine. This sweet-salty-sour glaze is the nod to kamote cue.
STEP 4: GLAZE THE HERO CHUNKS
Add the roasted hero chunks to the warm glaze and turn to coat and lacquer them. For extra gloss, return the coated chunks to the hot sheet pan for 3–4 minutes.
STEP 5: WHISK THE LIME CREME FRAICHE
Stir the crème fraîche with the lime zest, fresh lime juice, optional honey and a pinch of fine sea salt until pourable but not runny — bright and cool against the caramelized sweetness.
STEP 6: PLATE AS "SWEET POTATO, THREE WAYS"
Sweep the warm miso purée across each plate. Arrange the glazed chunks on top. Streak the lime crème fraîche alongside. Crown with a tangle of sweet potato crisps. Finish with fresh lime zest, flaky sea salt and scallion or micro herbs.
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