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

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Sweet potato and miso mash

Sweet potato and miso mash

Adam Bush

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Serves 4 as a side dish

Easy

Total time: 1 hr and 20 mins

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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

Vegetarian

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

Nutrition: per serving

kcal350

low
fat11.8g
saturates5.4g
carbs51.1g
sugars20.3g
fibre8.3g
protein5.9g
salt1g

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.

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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