Perfect breakfast lunch for those who have a home office or just something good to enjoy at weekends. This can be made completely vegetarian or vegan depending on the type of butter you choose.
Ingredients
- 2 x sweet potato
- 50 g dairy free butter
- 1 x spring onion
- 1 tsp miso paste
- 1 tsp sesame oil
- 1 tbsp roasted sesame seeds
- sea salt
Method
- Start by poking holes evenly over the sweet potatoes with a fork, and place them on a wire rack in the middle of a preheated oven at 225 degrees. Bake for approx. 45–50 minutes, but the baking time varies according to the size. You check whether they are ready by sticking a knife into the potato. If it slides easily into the middle, it's ready.
- Mix together the ingredients for the miso butter with half of the chopped spring onion and put it in the fridge. You save the rest of the spring onion as a topping.
- When the sweet potatoes are ready, cut them in half. Feel free to mash them with a fork before spreading the miso butter. Sprinkle some extra spring onions, sesame seeds and a little sea salt if desired.
