sweet potato-miso mash

Sweet potato-miso mash

  • serves 4 as a side dish
  • Easy

Sweet potato just got sweeter with this clever addition of miso seasoning and pumpkin seeds. It's easy to make, vegetarian and the perfect side dish to complete your meal



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

Nutritional Information

  • Kcals 350
  • Fat 11.8g
  • Saturates 5.4g
  • Carbs 51.1g
  • Sugars 20.3g
  • Fibre 8.3g
  • Protein 5.9g
  • Salt 1g