Sweet potato and miso mash

Name: Sweet potato and miso mash
Total time: 1 h 20 min
Yield: Serves 4 as a side dish
Ingredients: 1kg sweet potatoes; 1 1/2 tbsp white or red miso paste; 2 tbsp butter, plus a knob more; 50-100ml vegetable stock, hot; 2 tbsp pumpkin seeds; lime zest, to serve; 2 tbsp coriander leaves, picked

Preparation and cooking time
- Total time1 hr and 20 mins
Easy
Serves 4 as a side dish

Ingredients

1kg sweet potatoes
1 1/2 tbsp white or red miso paste
2 tbsp butter, plus a knob more
50-100ml vegetable stock, hot
2 tbsp pumpkin seeds
lime zest, to serve
2 tbsp coriander leaves, picked

Method

STEP 1
Heat the oven to 190C/fan 170C/gas 5. Pierce the potatoes with a fork and bake for 50 minutes – 1 hour 10 minutes, depending on size, until they’re really tender and a knife pokes in easily.
STEP 2
Halve the potatoes and spoon the flesh from the skins into a large pan. Add the miso paste and butter and mash until really smooth. Add the stock and mash again to get a spoonable consistency. Taste if it needs any salt, reheat gently, then keep warm.
STEP 3
Fry the pumpkin seeds in a knob of butter in a small frying pan until hot and starting to toast or split. Spoon the mash into a serving bowl, spoon the toasted seeds and butter over the top. Season with freshly ground black pepper and a grating of lime zest, and scatter the coriander over
to serve.