Sweet potato and miso mash
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a side dish
Skip to ingredients
- 1kg sweet potatoes
- 1 1/2 tbsp white or red miso paste
- 2 tbsp butterplus a knob more
- 50-100ml vegetable stockhot
- 2 tbsp pumpkin seeds
- lime zestto serve
- 2 tbsp coriander leavespicked
Nutrition: per serving
- kcal350low
- 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.
