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Warm Sweet Potato Salad with Scape Miso Pesto

Print Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Servings 4 as a side

Equipment

  • Food Processor

Ingredients
  

Scape Miso Pesto

  • 1 cup garlic scapes coarsely chopped
  • 1 cup roasted unsalted cashews
  • 1 1/2 tbsp white miso
  • 1/4 cup mirin
  • 1 lime juiced
  • 1/4 cup sesame oil
  • 1 tbsp soy sauce

Warm Sweet Potato Salad with Scape Miso Pesto

  • 2 large sweet potatoes cut into bite-sized cubes
  • 12-14 purple baby potatoes cut into wedges
  • 3 tbsp olive oil divided
  • 1 1/2 tsp salt divided
  • 2 ears corn shucked and broken in two
  • 1 tbsp gochugaru
  • 1/2 cup wasabi peas smashed
  • 1 sheet nori cut into short ribbons
  • 1 avocado pitted and sliced
  • sesame seeds for sprinkling

Instructions
 

For the Pesto

  • Place the scapes in a large food processor and blitz until they resemble mulch. Add the cashews and the miso and blitz until integrated.
  • Set the food processor to its lowest setting and stream in the mirin, lime juice, sesame oil, and soy sauce. Blitz until uniform, then transfer to a bowl and refrigerate until ready to use.

For the Salad

  • Preheat the oven to 400°F
  • Place the sweet potatoes and purple potatoes in a large bowl. Pour 2 tablespoons of the olive oil over top and add 1 teaspoon of the salt. Toss to coat.
  • Transfer the potatoes to a baking sheet lined with parchment paper. Place the pan in the oven and roast for 20 minutes, turning once, or until golden brown.
  • While the potatoes are roasting, coat the corn in the remaining olive oil. Sprinkle the gochugaru evenly over the corn and repeat with the remaining salt.
  • Oil a cast iron griddle pan with a little vegetable or coconut oil and place over high heat until smoking. Add the corn and grill on all sides until blistered, about 5 minutes. Transfer the corn to a plate and set aside to cool slightly.
  • Once the potatoes are done, transfer them to a large bowl. Add 1/4 cup of the scape miso pesto and toss to coat. Divide the potatoes amongst four bowls and set aside.
  • Cut the corn off of the cobs and sprinkle the kernels over each bowl of potatoes. Top with smashed wasabi peas, nori ribbons, avocado slices and a sprinkling of sesame seeds. Serve immediately with a light Asian beer.