Baked Sweet Potatoes with Gochujang and Miso Butter

Baked Sweet Potatoes with Gochujang and Miso Butter

I love making vegetable dishes that will easily hold their own on any dinner table. The orange flesh of these sweet potatoes is baked with a sweet, chilli, salty paste until tender, then topped with a cooling lime yoghurt and crisp roasted shallots.

Serves 4–6

Photography by Josh Griggs
From issue #79
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