Roasted Japanese sweet potato with maple chilli butter

I dont know what inspired this, but it was damn good. For some reason, I can imagine it being amazing with a soft boiled egg, and crispy fried onions. Hmmm. A perfect breakfast, lunch, or dinner.

Recipe

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.

Notes + Variations:

Swap for vegan butter, or sesame/ olive oil to make this vegan.
You could also use a normal sweet potato if a Japanese sweet potato is hard to come by.