Roasted Japanese sweet potato with maple chilli butter

Ingredients

THE SWEET POTATO

• 1 Japanese sweet potato

THE CHILLI OIL

• 5g chopped coriander
• 1 tbsp chilli flakes
• 1 tsp maple syrup
• 1 tsp miso
• 4 tbsp olive oil

Method

1. Preheat the oven to 170°C
2. Stab your sweet potato all over with a sharp knife, wrap in foil, and roast for 2-3 hours, until soft when you squish it
3. Leave to cool for 5-10 mins whilst you make the chilli oil.
4. To a small frying pan, add the olive oil and heat until it bubbles when you put a wooden spoon in
5. In a separate small bowl, combine all the other chilli oil ingredients, then pour over the oil. Set aside and leave to infuse.
6. Cut the sweet potato in half - if its still not ready when cut in half, put back together and rewrap in foil.
7. Put onto a plate, top with some chilli oil and crispy fried onions.
8. You could also top with a fried egg and some avocado to make this more of a meal.