If you're a savory rather than a super sweet side dish fan, you will absolutely LOVE this savory mashed sweet potatoes recipe. Seasoned with a little garlic and thyme, it's the miso that truly makes the recipe.
Did you grow up eating some form of an inexplicably sugary sweet potato dish during Thanksgiving? Same. I don't think they were made by any immediate member of my family, but they somehow always ended up on the table. 😉 I never figured out why it was necessary to add more sugar to an already sweet vegetable...but I digress. This savory sweet potato recipe is my solution to the sugar madness, and it truly celebrates this naturally sweet vegetable with the loveliest combo of savory miso paste and fresh thyme. (You won't believe how good it is!!)
Did you know?
Miso paste is a Japanese seasoning and famed fermented food made from soybeans that have been fermented by using salt and a variety of fungus called koji. The fermentation process can actually take up to a year or more, and it is this process that is responsible for altering the taste of the soybeans into the distinct "umami" flavor of miso we all know and love.
If you're looking for more delicious holiday or anytime side dishes, try these Parmesan Brussels sprouts, bacon & Brussels sprouts, classic mashed potatoes or classic cranberry sauce. Or for other delicious miso recipes, definitely try this carrot ginger miso soup, this miso glazed asparagus or this heavenly miso butter.
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❤️ Why you'll love this recipe
- Only 10 minutes of prep time required!
- Delicious, savory twist on traditional sweet potato mash
- High fiber side dish with 5 grams of fiber per serving
- Great way to eat more fermented foods
- Perfect for the holidays or everyday cooking
🌿 Ingredients
You should be able to find all of these ingredients at any large grocery store or natural foods store. Feel free to use any kind of sweet potatoes, including purple; they're all delicious! If you can't find white miso, red miso or another variety works too (confirm that it's gluten free on the packaging if that's a concern.)
Pro tip: Look for miso in the produce or refrigerated section of the grocery store.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Peel the sweet potatoes and chop into 1-inch thick pieces. Place the potatoes in a large pot and cover with cold water until the water level is about an inch above the tops of the potatoes.
Step 2: Warm the pot on the stove over high heat until the water boils, then reduce the heat to medium and cook for 15 minutes or until the potatoes are tender. Drain and set aside in a large mixing bowl.
Step 3: Meanwhile, place the butter and milk in a small saucepan over low heat and warm just until butter melts.
Step 4: Pour the warmed butter and milk into a glass measuring cup and add the garlic powder, salt and pepper and miso. Use a fork to mix everything together.
Step 5: Using a potato masher or larger fork, slowly pour the milk mixture over the potatoes and mash until desired texture is reached. Feel free to leave the potatoes a little chunky if you'd like.
Step 6: Season to taste with additional salt and pepper if necessary, and garnish with fresh thyme leaves.
📋 Substitutions
As written, these savory mashed sweet potatoes are vegetarian and gluten free. Feel free to make any of the following substitutions as necessary.
- Sweet potatoes - feel free to use any kind including orange, red or even purple sweet potatoes (note that yams are slightly different than sweet potatoes and may not be the best substitute for this recipe since they're not as naturally sweet)
- Unsalted butter - substitute salted butter and use just leave out the added salt; or, use olive oil or a plant-based butter for vegan/dairy free and also substitute the milk
- Milk - use whole milk, 2%, non-fat or buttermilk, or substitute your favorite plant-based milk for vegan/dairy free (and substitute butter as well)
- White miso - if you can't find white miso paste, red miso any other variety works too (just confirm that it's gluten free on the packaging if that is a concern)
- Garlic powder - use onion powder instead, or feel free to leave out if you're not a garlic fan
🔪 Equipment
I used the following equipment to make this recipe:
- vegetable peeler
- chef's knife
- cutting board
- medium pot
- colander
- large mixing bowl
- small saucepan
- glass measuring cup
- potato masher
🍱 Storage
Mashed sweet potatoes will stay fresh in an airtight container in the fridge for up to four days, or in the freezer for up to two months. To reheat on the stove or in the microwave, stir in a little extra milk to soften and refresh them. (Frozen mashed potatoes should be thawed overnight in the fridge before rewarming for best results.)
🎉 Top tip
Make sure not to heat the milk and butter mixture too long on the stove. Keep the heat to low and remove it as soon as the butter just melts. That way, more of the natural probiotic cultures in the miso paste will be preserved in the final dish.
Enjoy!
💭 FAQ
Peeling your sweet potatoes is recommended for a smoother consistency. If you'd like more texture in your mashed sweet potatoes feel free to leave the skins on. Just make sure to scrub your potatoes well before cooking.
You'll know when your sweet potatoes are ready to drain when you can easily pierce them all the way through with a fork. If there is still some resistance, simply cook for a few minutes longer and try again.
No; you can just use a potato masher or large fork to mash these sweet potatoes. No special equipment is necessary unless you'd prefer to use one of these appliances.
You can add a little extra milk to your sweet potatoes if necessary, to create a smoother, creamier consistency.
🍳 Recipe
Miso Mashed Sweet Potatoes
Ingredients
Equipment
Method
- Prep: Peel the sweet potatoes and chop into 1-inch thick pieces. Place the potatoes in a large pot and cover with cold water until the water level is about an inch above the tops of the potatoes.
- Cook: Warm the pot on the stove over high heat until the water boils, then reduce the heat to medium and cook for 15 minutes or until the potatoes are tender; drain and set aside in a large mixing bowl. Meanwhile, place the butter and milk in a small saucepan over low heat and warm just until butter melts.
- Mix: Pour the warmed butter and milk into a glass measuring cup and add the garlic powder, salt and pepper and miso, using a fork to mix everything together. Using a potato masher or larger fork, slowly pour the milk mixture over the potatoes and mash until desired texture is reached; feel free to leave the potatoes a little chunky if you'd like.
- Enjoy: Season to taste with additional salt and pepper if necessary, and garnish with fresh thyme leaves. Enjoy!
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