Roasted sweet potato with mustard & miso mushrooms
Waitrose and Partners

Roasted sweet potato with mustard & miso mushrooms

The miso butter in this recipe has a lovely silky texture and moreish savouriness.To use up the rest of the pack, it’s also great for roasting carrots or pumpkin wedges.

5 out of 5 stars(1) Rate this recipe
VegetarianHealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseSide
  • Prepare5 mins
  • Cook55 mins
  • Total time1 hr

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 Essential Sweet Potatoes, scrubbed
  • 1 tsp olive oil, for rubbing
  • ½ x 200g pack frozen Cooks’ Ingredients Miso Butter, defrosted
  • 1 tsp honey
  • 1 tbsp wholegrain mustard
  • 2 cloves garlic, crushed
  • 450g Essential Mushrooms, quartered or halved
  • 115g baby spinach
  • 2 salad onions, sliced
  • White or black sesame seeds (optional)


  1. Preheat the oven to 200ºC, gas mark 6. Rub the sweet potatoes with the olive oil and season. Roast on a baking tray for 30 minutes.

  2. Meanwhile, mix together the miso butter, honey, mustard and garlic until well combined. Place the mushrooms in a roasting tin so they fit comfortably in a single layer. Dot with the flavoured butter. Cook the potatoes for 30 minutes, then add the mushrooms to the oven. Cook for 20-25 minutes more, stirring the mushrooms halfway through, until golden. Tip in the spinach and stir well to wilt.

  3. When the potatoes are tender and the skins are crisp, slice them open and divide the mushroom mixture between them. Serve scattered with the salad onions and finish with sesame seeds on top, if liked.

Cook’s tip

Salad onions offer a fresh pop of allium flavour without fiddly chopping. Keep the rest of the bunch roots-down in a glass of water in the fridge. Wash well and trim only the very root ends and tips before use – the long green part has plenty of flavour and colour. Cut the onions into 3cm lengths for a stir fry, or shred, then sweat with a little butter to start off a soup, or to fold through buttery mash.


Typical values per serving when made using specific products in recipe


2,197kJ/ 523kcals



Saturated Fat












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5 out of 5 stars1 rating