Newsletter
Close
Home › Food & Drink

Plantains & Cuban Sweet Potatoes with Slaw & Miso Sauce | Culture Kitchen

  • Recipe Yield: 6
Plantains & Cuban Sweet Potatoes with slaw & Miso Sauce

Source: Powerhouse Productions / Powerhouse Productions

Recipe Courtesy of Bren Herrera

Ingredients

  • 2 medium ripe sweet plantains
  • 2 medium boniato (Cuban white sweet potato)
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Instructions

For Miso Paste:
  • 1⁄4 cup white miso paste
  • 2 tablespoons agave syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon chili paste
  • Water, as needed to adjust consistency
For Repollo:
  • 1 small Nappa cabbage, cut into small pieces
  • 1 carrot, grated, or matchstick
  • 1⁄2 red onion, thinly sliced
  • 1⁄4 cup chopped cilantro
  • 1⁄4 cup white vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon raw sugar
  • Salt and pepper to taste
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Make the repollo. In a large bowl, combine the shredded cabbage, grated carrot, sliced red onion, and chopped cilantro. In a small bowl, whisk together the white vinegar, vegetable oil, sugar, salt, and pepper until well combined. Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  2. Wash the yams thoroughly and peel them if desired. Cut them into 1-inch cubes or wedges. In a large bowl, toss the yam cubes with butter, olive oil, ground allspice, onion powder, salt, until they are evenly coated. Spread the seasoned yams in a single layer on the prepared baking sheet. Roast the yams in the preheated oven for 25-30 minutes, or until they are tender and golden brown, flipping them halfway through the cooking time for even browning.
  3. While root and tubers are cooking, make the miso paste. In a small bowl, whisk together the miso paste, maple syrup, rice vinegar, soy sauce, grated ginger, minced garlic, sesame oil, and chili oil, until smooth.If the glaze is too thick, you can thin it out with a little water, a tablespoon at a time, until you reach your desired consistency.
  4. Once the vegetables are roasted, remove the yams from the oven and transfer them to a serving dish. Let cook for about 5 minutes. Using a hand torch, light until slightly charred, evenly. Toss with miso glaze and torch one more time to lightly smoke the glaze.
  5. Top with a heaping amount of repollo. Garnish with fresh cilantro or Thai basil (chiffonade)

Related Tags

Bren Herrera Chef Bren Herrera Chef Bren Herrera Recipes CLEO TV recipes CLEO TV shows Culture Kitchen Culture Kitchen Recipe Culture Kitchen recipes Food Recipe Recipes

More from CLEO TV

CLEO TV

Quick Links

Legal

Newsletter
Close