This is easy and supremely delicious - the contrast of the sweet potatoes with the savoury dressing is a match made in heaven. Sweet potatoes are a new addition to the British produce family, with the first crop only available in 2015. They were first domesticated in America, and so Bristish farmers worked on cultivating varieties that can withstand colder and wetter climates.
Serves 4 as a side
About 0.8-1kg raw sweet potato
1 tbsp oil
1 tsp miso paste
1 tbsp fresh chopped thyme
Juice of 1 lemon
2 tsp tahini paste
Salt & pepper (Chilli flakes and fresh parsley too if you like)
Preheat the oven to 220 degrees Celcius.
Wash and cut the potatoes into wedges, skin on. Place in a large roasting tin. Add the oil, miso paste and thyme, and use your hands to mix and coat the potatoes well. Roast in the oven for 40 minutes, tossing half way through.
For the sauce, mix the lemon juice and tahini paste together. Add a little water if needed to loosen. Season to taste with salt and pepper.
Serve the potatoes with the dressing and a seasoning of salt, pepper, chilli and fresh parsley.