Mashed Sweet Potatoes with Miso Butter

These Mashed Sweet Potatoes with Miso Butter transform a classic comfort dish into something deeply savory and unforgettable. The natural sweetness of the potatoes pairs perfectly with the rich umami flavor of miso and buttery warmth — creating a silky, restaurant-quality side that’s simple enough for weeknights yet elegant enough for holiday dinners.

Ingredients

• 2 lbs. sweet potatoes, peeled and cut into 1-inch pieces
• 1/4 cup plus 2 Tbsp. unsalted butter, softened
• 1 Tbsp. miso paste
• 1/4 tsp. black pepper
• 3/4 cup vegetable broth, warmed
• 1/2 tsp. kosher salt
• Fresh thyme leaves, for garnish

👨‍🍳 Instructions

Step 1: Steam the Potatoes

Place the sweet potatoes in a large steamer basket over a pot of boiling water.
Steam until fork-tender, about 30 minutes. (You can also boil them if preferred, but steaming helps preserve flavor and nutrients.)

Step 2: Prepare the Miso Butter

While the potatoes cook, combine 2 tablespoons butter with 1 tablespoon miso paste in a small bowl.
Mash together with a fork until smooth and creamy, then mix in the black pepper.
Set aside — this will be the finishing touch.

Step 3: Mash the Potatoes

Transfer the cooked sweet potatoes to a large bowl or food processor.
Mash by hand using a potato masher or ricer, or blend for a silky texture.

Add the remaining 1/4 cup softened butter, warm vegetable broth, and kosher salt.
Mix until smooth and creamy, adjusting consistency with a splash more broth if needed.

Step 4: Finish and Serve

Spoon the mashed sweet potatoes into a serving bowl.
Top immediately with the Miso Butter, letting it melt over the hot mash to create a rich, glossy layer.
Garnish with fresh thyme leaves for a fragrant, earthy finish.

Serving Suggestions

• Pair with roasted chicken, miso-glazed salmon, or Thanksgiving turkey.
• Serve alongside sautéed greens or roasted Brussels sprouts for a balanced plate.
• Add a sprinkle of sesame seeds or drizzle of chili oil for a fusion twist.

Tips & Variations

• Make it dairy-free: Use vegan butter or olive oil instead of butter.
• Try white miso (shiro miso): It’s milder and slightly sweet, perfect for beginners.
• Storage: Refrigerate leftovers for up to 3 days. Reheat gently with a splash of broth or butter to restore creaminess.

❓ Frequently Asked Questions (FAQs)

1. What type of miso should I use?
White miso (shiro miso) is the best option for this recipe — it has a mild, slightly sweet flavor that balances beautifully with the potatoes. If you prefer a stronger umami taste, try yellow or red miso.

2. Can I make this recipe ahead of time?
Yes! You can prepare the mashed sweet potatoes a day in advance. Store them in an airtight container in the fridge. Reheat on the stove or in the microwave, adding a splash of broth or butter to bring back the creamy texture.

3. Can I use a different type of potato?
You can substitute with Yukon Gold potatoes for a less sweet, more buttery flavor. However, the miso pairs especially well with the natural sweetness of sweet potatoes.

4. Is this recipe gluten-free?
Yes — just make sure to use a gluten-free miso paste, as some brands contain barley or wheat.

5. What can I serve with these mashed sweet potatoes?
They’re perfect alongside roasted chicken, grilled salmon, tofu steaks, or even holiday mains like turkey or ham.

🧾 Nutrition (Per Serving, Approx.)

• Calories: 210
• Protein: 3g
• Fat: 11g
• Carbohydrates: 26g
• Fiber: 4g
• Sugars: 6g

Conclusion

These Mashed Sweet Potatoes with Miso Butter are the ultimate blend of comfort and sophistication — creamy, subtly sweet, and layered with the savory depth of miso. Whether you’re serving them for a cozy dinner or a festive holiday table, they’ll elevate any meal with minimal effort and maximum flavor.

It’s a simple twist on a classic side that will have everyone asking for seconds — and the recipe!

Print