About the Dish

2 Sweet Potato
4 ounces Mixed Mushrooms
2 ounces Green Onion
1/2 ounce Ginger
6 ounces Braising Mix
5 1/2 ounces Edamame
1 teaspoon Bragg Liquid Aminos
1 teaspoon Apple Cider Vinegar
5 ounces Radish
2 tablespoons Miso Paste
4 teaspoons Sesame Oil
Per Serving
Calories 420
Total Fat 18 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 740 mg
Total Carbohydrates 52 g
Dietary Fiber 14 g
Sugar 12 g
Protein 17 g
Stella Dillard

Stella Dillard is an Atlanta chef. She has worked at Farm Burger and Star Provisions, and is now a recipe contributor for PeachDish.

An Atlanta native, Stella’s introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. Her work at Holeman & Finch and Farmburger connected her to Southern farmers, ranchers and cheesemakers, and she worked to incorporate their products into menus. She remains an advocate for local agriculture and is passionate about making their delicious products approachable for home cooks. When she is not in the kitchen she can be found managing Poncey Highland Community Garden, a nascent permaculture garden in Atlanta.

Sweet Potato Porter

Asheville, North Carolina's Burial Brewing has the perfect answer to pairing a beer with a baked sweet potato. Burial Skullsaw Sweet Potato Porter brings loads of big mouthfeel and lots of sweet potato sweetness to a traditional dry porter. Sweet potato does not overwhelm the beer, nor will it overwhelm this dish, allowing the miso “butter" umami to continue to stand out.

Marsanne, Paso Robles, CA

Marsannes have a richness of fruit that remind you of melon and apricots and work well with the sweetness of the sweet potatoes. It is fully textured and savory, and pairs well with the umami notes of the sesame miso.


MISE EN PLACE • Heat oven to 425° F. • Discard tough mushroom stems. Slice tender stems and caps. • Thinly slice green onion, keeping white and green parts separate. • Peel and mince ginger. • Discard any tough greens stems. Chop greens leaves. • Slice radishes.
• Place sweet potatoes on baking sheet. Pierce with a fork or knife. • Roast until fork-tender, about 35 minutes.
When potatoes have roasted 20 minutes: • Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add mushrooms and 1/4 teaspoon kosher salt. Cook, stirring occasionally, until mushrooms are browned, 4-5 minutes. • Reduce heat to medium. Add onion whites and ginger. Cook, stirring, until fragrant, 1-2 minutes.
• Add greens. Cook, stirring, until wilted, 2-3 minutes. • Add edamame. Reduce heat to low. Cover pan, and cook until edamame is tender, 4-5 minutes. Taste and adjust seasoning as desired.
While edamame cooks: • In a bowl, whisk together liquid aminos, vinegar and 1 tablespoon olive oil. • Toss radish and onion greens in dressing.
In a small bowl, mash miso and sesame oil together.
• Divide greens and radishes between 2 plates. • Split sweet potatoes. Fluff potato with a fork. • Divide potatoes between plates. Top with miso “butter,” and enjoy!