Miso Tahini Sweet Potato (Print Version)

# Ingredients:

→ Miso Tahini Whipped Sweet Potatoes

01 - Three medium-sized sweet potatoes
02 - One garlic bulb
03 - Two tablespoons olive oil (save some for later)
04 - 120ml tahini
05 - A tablespoon of maple syrup
06 - Two teaspoons miso paste
07 - Half a teaspoon ground cinnamon
08 - Salt as you like
09 - Black pepper, as much as you'd like

→ Cannellini Beans & Spiced Broccolini

10 - Two bunches broccolini, sliced lengthwise
11 - 439g canned cannellini beans, rinsed and drained
12 - A teaspoon garlic powder
13 - A teaspoon onion powder
14 - Half a teaspoon smoked paprika
15 - Half a teaspoon salt
16 - Quarter teaspoon dried basil
17 - Quarter teaspoon black pepper

→ Sweet & Savory Toasted Pecans

18 - 100g pecan halves
19 - Two tablespoons olive oil
20 - Two tablespoons maple syrup
21 - A tablespoon (or to taste) garlic chili paste
22 - A tablespoon rice vinegar

# Instructions:

01 - Start by spreading a big spoonful of whipped sweet potatoes in your bowl. Pile the beans and broccolini on next, then shower everything with those sweet pecans and drizzle on the glaze.
02 - Once the roasted sweet potatoes are cool enough, peel off the skins. Add the inside of the sweet potatoes to a large bowl and toss in at least five roasted garlic cloves, tahini, maple syrup, miso, cinnamon, then sprinkle in salt and pepper. Mash everything with a hand mixer or potato masher until it's nice and creamy.
03 - Warm a little pot over medium heat and toss in the pecans, stirring for 2-3 minutes until they start smelling good. Pour in olive oil, maple syrup, chili garlic paste, and rice vinegar. Mix and let it bubble for another two minutes before taking off the heat.
04 - Heat up olive oil (two tablespoons) in a big skillet at medium heat. Throw in the broccolini and cook until it gets a little char on it. Splash in about 30ml water, cover the pan and let it steam for a few minutes until it's a bit soft. Scatter in the cannellini beans, then mix in the garlic powder, onion powder, smoked paprika, salt, dried basil, and some pepper. Let it cook, stirring, for a few more minutes.
05 - Cut off the top inch or so from the garlic head, pour on a little olive oil, sprinkle some salt and pepper, and wrap it up in parchment or foil. Set it on the same tray as the sweet potatoes and roast it for the last 15-20 minutes.
06 - Crank the oven to 204°C and cover a tray with parchment. Poke holes all over the sweet potatoes with a fork, lay them on the tray, and roast for around 50-55 minutes, until you can push a fork through easily.

# Notes:

01 - If you want to get it done faster, cut the sweet potatoes into cubes and boil them. Roasting makes them taste sweeter, though.
02 - For super smooth mashed sweet potatoes, blend everything in a blender instead of mashing by hand.

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