Mashed Sweet Potatoes with Miso Butter
Roasted sweet potatoes are whipped with umami-rich white miso and butter for a creamy, savory side.
Ingredients
Potatoes
- 3 lbs sweet potatoes peeled and cut into 2-inch chunks
Miso Butter & Seasoning
- 4 tablespoons unsalted butter
- 3 tablespoons white miso paste
- 2 tablespoons milk
- Salt and pepper to taste
Instructions
Roasting Potatoes
- Preheat oven to 400°F (205°C).
- Arrange sweet potato chunks in a single layer on a foil-lined baking sheet. Roast for 45–50 minutes until fork-tender and edges crackle.3 lbs sweet potatoes
Mixing Miso Butter
- In a small microwave-safe bowl, combine butter and miso paste; microwave 20–30 seconds until smooth.4 tablespoons unsalted butter
Mashing & Seasoning
- Transfer roasted potatoes to a large bowl, pour miso butter mixture and milk over potatoes, mash until mostly smooth with some chunks remain. Season with salt and pepper to taste.3 lbs sweet potatoes, 4 tablespoons unsalted butter, 3 tablespoons white miso paste
Notes
Let mash cool at room temperature no more than 2 hours. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Storage Testing Note: After one week in the fridge I still spotted vibrant color and flavor, but I wouldn’t push beyond 4 days.