Start making the sweet potato miso mash by boiling the sweet potatoes in lightly salted water until cooked.
While they are cooking, make the stew: heat a wide pan and add the oil, followed by the onions, rosemary and pine nuts. Sauté over a moderate heat, stirring frequently, to caramelize the onions, but make sure the nuts don’t burn.
Add the tomatoes, soy sauce and
Finish making the sweet potato miso mash, when the sweet potatoes are cooked, drain them well. Place the butter and rosemary in a small pan and cook over a moderate heat until the butter goes a light nut-brown colour. Mash the potatoes with the butter, using the miso as your seasoning. Taste it and add a little extra if needed.
Divide the mash between 4 bowls and ladle the stew on top.
© 2007 Peter Gordon. All rights reserved.