Name: Woodcut’s roast sweet potato with chickpea miso and seaweed salt
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4-6
Ingredients: 2 leeks (about 420gm), white part only, halved lengthways; Extra-virgin olive oil, for brushing and drizzling; 4 sweet potatoes (about 570gm), sliced lengthways 1mm thick; 4 bay leaves; 1 tsp chilli flakes; Miso butter; 80 ml (1/3 cup) vegetable stock; 50 gm chickpea miso paste; 200 gm butter, chilled, diced; 1 tbsp light soy sauce; Seaweed salt; 1 tbsp furikake; 2 tbsp puffed rice

“This is delicious served with warm smoked ham or some green beans and rocket leaves for vegetarians. I usually prepare the dish the day before as it can take a little time,” says chef Ross Lusted.

Ingredients

2 leeks (about 420gm), white part only, halved lengthways

Extra-virgin olive oil, for brushing and drizzling

4 sweet potatoes (about 570gm), sliced lengthways 1mm thick

4 bay leaves

1 tsp chilli flakes

Miso butter

80 ml (1/3 cup) vegetable stock

50 gm chickpea miso paste

200 gm butter, chilled, diced

1 tbsp light soy sauce

Seaweed salt

1 tbsp furikake

2 tbsp puffed rice

Method

Preheat oven to 200˚C. Blanch leeks in a saucepan of salted boiling water until tender (4 minutes); drain and refresh under cold running water. Pat leek dry with paper towel. Trim off base and separate layers; set aside.

Brush base and side of a 22cm-diameter round tart tin or baking dish with oil. Arrange sweet potato and leek alternating in prepared dish, horizontally, working in a spiral from outside into centre, overlapping pieces. Insert a couple of bay leaves; season and scatter with chilli flakes.

Brush top with oil and cover with foil. Place dish in a roasting pan then bake until tender (40-45 minutes). Uncover and cook until golden (15 minutes).

Meanwhile, for miso butter, place stock in a saucepan over medium heat and bring to a simmer. Whisking continuously, add miso until smooth, then gradually, whisk in butter, piece by piece until emulsified. Remove from heat and whisk in soy sauce.

To serve, combine furikake and puffed rice. Serve roasted sweet potatoes scattered with seaweed salt and drizzled with miso butter.

Ross Lusted

Photography by James Moffatt Photographer

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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