Miso Glazed Sweet Potato | Boursin Cheese

Miso Glazed Sweet Potato

with Boursin Plant-Based Garlic & Herbs

This dish is a flavour and texture bomb. The sweet sticky potato mixed with the big umami hit of miso is great as a side or served as the star of the show with a simple salad. Using the Plant Based Boursin mixed through with roasted nuts and spring onion finishes off the dish with an even more flavour that will keep you coming back for another bite.

View the Ingredients List
  • Level easy

  • Prep time 15 MIN

  • Cook time 60 MIN

  • Total time 75 MIN


Your Turn To Create

For Miso Glazed Sweet Potato
  • Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
  • Cut the sweet potatoes in half lengthwise and place on a baking paper lined tray. Brush the potatoes with a little oil and lightly season with salt.
  • Roast for 30-40 minutes until tender (test with a fork). Depending on the size they may need a little longer. Flip over for 10-15 minutes to get some caramelisation on the cut side.
  • While they are roasting make the miso glaze. Place a good glug of oil in a pan over a medium/low heat, add the shallot and sauté until golden. Add the ginger, cook 2-3 more minutes.
  • Add the miso and carefully whisk well to break it down, finish with a teaspoon of brown sugar and a squeeze of lime. Take the glaze off the heat and set aside.
  • Roast the nuts for 10-15 minutes until golden and roughly chop. Mix plant-based Boursin with the chopped roasted nuts and the finely chopped spring onion.
  • Pierce the flesh of the sweet potato a few times using a fork and generously spoon the miso glaze on top. Finish with a generous spoonful of the plant-based Boursin and nut mix on each potato for a flavour bomb.
  • Serves 4
  • 4 Medium sweet potatoes sliced in half, lengthwise

  • 130g Boursin Plant-Based Garlic & Herbs

  • 100g Nuts. mixed or hazelnuts, almonds, cashews, or peanuts

  • 1 Shallot, finely diced

  • 2 tsp ginger, finely grated

  • 3 Spring onions, finely sliced

  • Squeeze of lime

  • 1 Tablespoon miso, any type is fine

  • Vegetable oil for brushing and glaze

  • 1 tsp brown sugar

  • Salt to taste