Step 1

Pour the panko breadcrumbs into a bowl.

Step 2

Dip the sweet potato into the whisked egg before coating all over in panko breadcrumbs. If you are making this vegan friendly, simply press the slices of sweet potato on to the breadcrumbs to coat.

Step 3

In a frying pan, heat up 2 tbsp of cooking oil and add the sweet potato. Cook for 4-5 minutes on each side until golden. Leave on a wire rack to rest.

Step 4

Empty both packs of Miso Tasty Curry Sauce into a saucepan and heat up with 120ml of water until bubbling hot.

Step 5

Plate up the rice and vegetables or salad with the curry sauce and place the crispy sweet potato on top.

Step 6

Enjoy!