Happy Wednesday guys! I hope you are having a good week so far? I am finally seeing a tiny little light at the end of the tunnel of my house renovation. We’ve just had some sockets moved in the living room and on Friday we’re having all the walls in the living room plastered. Although that’s not the end of the job as such, all the builders’ mess and skip will be gone by the end of the week and so we can finally give the place a bit of a more thorough clean. I am looking forward to this!
I bet some of you are in a bit of a frenzy of putting together a thanksgiving menu, so I thought I would lend a helping and I have two Thanksgiving appropriate recipes this week. First up is a simple side, cos they are easy to make and bulk up the offering so well. It’s a platter of baked sweet potato drizzled in a slightly spicy umami filled white miso sauce, scattered with fresh coriander and toasted almonds. I love the combination of salty miso and sweet potatoes and I hope you will too!
600 g / 21 oz orange sweet potatoes olive oil fine sea salt bunch of fresh coriander, finely chopped 2 tbsp toasted almonds or almond flakes
