Irresistibly Creamy Miso Butter Sweet Potato Mash Recipe
Experience the harmony of sweet potatoes and miso butter in this Miso Butter Sweet Potato Mash.
Equipment
- pot
- Electric mixer
- small bowl
Ingredients
For the Mash
- 4 medium Sweet Potatoes Select smooth, firm ones for best texture.
- 1/2 cup Milk Use almond milk for a vegan option.
- 2 tablespoons Butter For a velvety finish.
- 1 teaspoon Salt Essential for flavor.
- 1/2 teaspoon Pepper Adjust according to taste.
For the Miso Butter
- 2 tablespoons Miso Paste White or yellow for milder taste.
- 1 tablespoon Honey Adjust or omit based on preference.
- 1 teaspoon Fresh Ginger Use freshly grated for vibrancy.
Instructions
How to Make Miso Butter Sweet Potato Mash
- Start by cubing the sweet potatoes into even pieces and boiling them in a pot of water for 15-20 minutes. They should be tender and easily pierced with a fork. Once done, drain them thoroughly.
- Return the drained sweet potatoes to the pot. Add in milk, butter, salt, and pepper. Mash everything together until you achieve a smooth consistency, using an electric mixer if you want an extra creamy texture.
- In a small bowl, combine softened butter, miso paste, honey, and freshly grated ginger. Blend these ingredients together until the mixture is smooth and well combined.
- Gently fold the miso butter into the mashed sweet potatoes, ensuring it’s fully integrated while avoiding overmixing, which can lead to a gummy texture.
- Dish out the warm mash and consider garnishing with black sesame seeds or a light drizzle of honey for added flair if desired.
Notes
Store leftovers in an airtight container for up to 3 days. This mash reheats wonderfully!