Sweet Potato and Miso Mash Recipe

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.