Mix up your classic sweet potato mash with the addition of fragrant chives and punchy miso. Baking the potatoes makes them much easier to mash and the fact that this recipe uses just three ingredients means it's the ultimate hassle-free side dish, and it's vegan-friendly too!
- Preheat the oven to gas 5, 190°C, fan 170°C. Prick each potato several times with a fork and space them out in a large roasting tin. Bake for 1 hour 10 minutes, or until soft when pierced with a knife. Set aside for 10 minutes to cool slightly.
- While the potatoes are still warm, cut them in half and scoop out the flesh. In a mixing bowl, mash the flesh with the miso paste and chives, until smooth. Season to taste. Serve with the Pot-roast chicken and broth.
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