Simply roasted in the oven and brushed with a dazzlingly punchy sauce. Miso adds depth and spice while the seeds add texture. Try this Miso glaze on meat too.

Serves 4.

Products used:

MasterClass Acero Stainless Steel 18cm (7") Santoku Knife

MasterClass Heavy Duty Y-Shaped Peeler

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Heavy Duty 28cm Frypan

MasterClass Crusty Bake Non-Stick Baking Tray


1kg sweet potatoes
2 tbsp olive oil
30g miso paste
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/2 tsp mustard seeds
1 tbsp freshly chopped coriander


Pre-heat oven to 180°C.

Cut the sweet potatoes into wedges and place in a bowl with the olive oil and stir together.

Transfer the potato wedges onto a baking tray and cook in the oven for 30-40 minutes.

Remove the wedges from the oven and brush the miso paste over them then sprinkle with all the seeds.

Finish the wedges in a frying pan on a medium heat for 5 minutes.

Finish with the coriander and serve with Greek yoghurt.