Try this sweet potato and miso mash, then check out more sweet potato recipes and also try our classic mashed potatoes, cauliflower mash and champ.

We've got plenty more ideas for pumpkin seeds, including savoury granola and pumpkin seed butter.

This moreish mash is also a must for a healthy gut. Sweet potatoes contain both soluble and insoluble fibre which support digestive health. They are also loaded with beta-carotene, an antioxidant which can be converted to vitamin A in the body, playing an essential role in supporting gut-based immunity. Try more recipes for a healthy gut.


  • 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


  • 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.


Adam Bush Chef Portrait
Adam BushDeputy food editor

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.1 rating