Miso Butter Sweet Potato Salad

Preheat your oven to 200C/180C fan/gas 6.  

Peel the sweet potatoes and cut into even chunky chips. Toss with the oil and arrange in an even single layer on a baking sheet or roasting tin. 

Stir together the butter, miso paste and 1 spring onion and set aside. 

Roast the sweet potatoes for 20 minutes then turn and cover with the miso butter mix. Cook for anther 20 minutes until golden brown. 

Arrange the cooked sweet potatoes on a bed of the freshest Florette Crispy salad and sprinkle with sea salt and sesame seeds.  Loosen the sour cream by stirring it then drizzle over the sweet potatoes in satisfying zig-zags. 

Top with the remaining spring onion, fresh coriander and a tub of Katsu slaw to the side for the perfect salty-sweet crunchy miso meal!