Sweet Potato Miso Mash
This delicious mash recipe is made with just a handful of ingredients and ready in under 30 minutes. It's an easy, vegetarian and (most importantly) delicious side, topped with fresh herbs and pumpkin seeds or nuts for extra flavour.
- No sweet potato? Use carrots or butternut squash.
- Vegan? Use vegan butter.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
2 Sweet potatoes
1 tbsp Miso paste
1 tbsp Unsalted butter
80 ml Vegetable stock
For serving (optional):
- Scrub clean and chop the sweet potatoes, then put them in a saucepan and cover with water. Heat the pan over a medium-high heat and cook for 20 minutes, or until the sweet potatoes are tender.
- Drain the sweet potatoes and put them back in the pan. Add the miso paste and butter, and mash until smooth. Add the stock and mash again to get a creamy, spoonable consistency. Season to taste with salt.
- Reheat gently, then spoon the mash into a serving bowl and top with fresh grounded black pepper, coriander leaves and any nuts or seeds you like.
How to store
Allow the mash to cool completely, then transfer to an airtight and freezer-safe container. Store in the fridge for up to 3 days or in the freezer for up to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating, then reheat in a saucepan with a splash of water over a medium heat, stirring occasionally until the mash is heated through.