If you think mashed potatoes are comforting, just wait until you try these Mashed Sweet Potatoes with Miso Butter! This dish is absolutely dreamy-silky-smooth, sweet, and deeply savory, thanks to the umami-packed miso butter.
It's a must-try for anyone craving a unique spin on a classic comfort food. The red miso melts into the buttery sweet potatoes, creating layers of flavor you'll swoon over. Plus, this side dish is just as easy as traditional mash, but bursts with a gourmet touch.
Serve these elegant, restaurant-worthy mashed sweet potatoes at a holiday feast, dinner party, or weeknight meal. Trust me-everyone will ask for the recipe!
This dish was inspired by my travels in Japan and has become a family favorite ever since. I bet it'll be yours too!
Why You'll Love This Recipe
- Ultra-creamy texture with a savory twist
- Elevates any meal with gourmet Japanese-inspired flavor
- Quick, easy, and only one pot needed
- Naturally vegetarian and can be made gluten-free
Key Ingredients for Mashed Sweet Potatoes with Miso Butter
See recipe card below for full list of measurements, ingredients, and instructions.Sweet Potatoes
The star of this dish! Sweet potatoes lend an earthy sweetness and lush, creamy texture when mashed. For best results, peel and cut into uniform chunks so they cook evenly and mash easily. Want extra color and nutrition? Purple or Japanese sweet potatoes work too, but will make the mash drier and starchier-add a splash more milk if substituting.
Unsalted Butter
Butter makes everything better, especially mashed potatoes! Here, it melts into the sweet potatoes for richness and helps deliver the miso's umami flavor. If you're dairy-free, a quality vegan butter or olive oil works, but note it will slightly change the flavor.
Miso Paste
Miso is our secret ingredient-adding depth, saltiness, and an irresistible savory note. Red or white miso both work well, though red miso is bolder and brings more umami. If you're gluten sensitive, check for gluten-free miso varieties. For a milder, sweeter flavor, stick with white miso.
Milk or Cream
This helps to loosen the mash and makes it luxuriously silky. Whole milk delivers the best balance of richness and lightness, but you can use half-and-half or a plant-based milk for a dairy-free option. Just keep an eye on the thickness as you mash.
Scallions
Bright, fresh, and slightly pungent, scallions add a pop of color and a mild oniony bite at the end. Slice thinly and sprinkle over the finished mashed potatoes. You can swap in chives or omit if you prefer.
Instructions for Mashed Sweet Potatoes with Miso Butter
See recipe card below for full list of measurements, ingredients, and instructions.Boil the Sweet Potatoes
Place the sweet potato chunks in a large pot and cover with cold, salted water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15-18 minutes, or until the sweet potatoes are fork-tender.
Drain and Steam Off Excess Water
Drain the sweet potatoes in a colander. Return them to the pot and set over low heat for about 1 minute, stirring gently-this removes any excess moisture and keeps the mash fluffy.
Mash and Flavor
Add the butter and miso paste to the hot sweet potatoes. Mash everything together until smooth and well blended (a hand masher or electric mixer both work). Pour in the milk, a little at a time, until you reach your preferred creamy consistency.
Season
Taste the mash and season with kosher salt and pepper, adjusting to your liking. The miso is salty, so you may not need much additional salt.
Garnish and Serve
Spoon the mashed sweet potatoes into a serving bowl. Sprinkle with sliced scallions for a fresh finish. Serve hot and enjoy!
Recipe Variations
Vegan Version
Swap out the butter and milk for your favorite plant-based alternatives. Use vegan butter and unsweetened almond or oat milk. Be sure to choose a vegan-certified miso paste-some misos can contain fish stock.
Add Spices
Amp up the flavor with a pinch of ground ginger or a sprinkle of Chinese five spice. For a smoky kick, add a dash of chipotle powder or smoked paprika when mashing.
Extra Protein
Fold in a scoop of silken tofu or Greek yogurt (or dairy-free yogurt!) for extra creaminess and a protein boost. It creates an incredibly luscious mash.
Herbaceous Twist
Stir in finely chopped fresh herbs like parsley, cilantro, or chives to brighten up the dish. A touch of grated lime zest also pairs beautifully with the sweet and savory notes.
Roasted Sweet Potatoes
Instead of boiling, roast the sweet potatoes for more caramelized flavor. Peel and cube, toss with a little oil, roast at 400°F for 30-35 minutes, then proceed with mashing and mixing.
Serving Suggestions
These Mashed Sweet Potatoes with Miso Butter are a versatile side for many meals. Serve alongside roasted or grilled chicken, seared salmon, or tofu steak for a stunning dinner. For a vibrant holiday spread, pair with green beans almondine or a crisp slaw. Finish your mash with a drizzle of olive oil, a sprinkle of sesame seeds, or extra scallions for an elegant touch.
Storage and Reheating
Let leftovers cool, then store in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over low heat, adding a splash of milk if needed to restore creaminess. You can also microwave in 1-minute bursts, stirring in between. For longer storage, freeze mashed sweet potatoes in a freezer-safe container for up to 2 months-thaw overnight in the fridge before reheating.
Frequently Asked Questions About Mashed Sweet Potatoes with Miso Butter (FAQ)
Q: Can I make this recipe ahead of time?A: Yes! You can make the mashed sweet potatoes up to 2 days ahead. Simply reheat gently on the stove or in the microwave, stirring in a bit of extra milk if they're too stiff.
Q: What type of miso should I use?A: Both red and white miso work. Red miso is bolder and more savory, white miso is milder and slightly sweeter. Use whichever matches your taste or pantry.
Q: Is this recipe gluten-free?A: Yes, as long as you use a gluten-free miso paste. Always double check the ingredient label, as some misos contain barley.
If you love discovering new twists on classic comfort food, you simply must try these Mashed Sweet Potatoes with Miso Butter. I know you'll be hooked on their sweet, savory, ultra-creamy goodness! Don't forget to leave a comment or rating below and let me know how yours turned out.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into 1 ½ inch chunks
- 4 tablespoons unsalted butter, at room temperature
- 2 tablespoons miso paste (red or white)
- ⅓ cup whole milk (more as needed)
- ½ teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper, to taste
- 2 scallions, thinly sliced (optional, for garnish)
Instructions
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1Place sweet potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce to a simmer, and cook 15-18 minutes, until fork-tender.
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2Drain sweet potatoes well. Return to the pot over low heat for 1 minute, stirring gently, to evaporate any extra moisture.
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3Add butter and miso paste to the hot sweet potatoes. Mash until mostly smooth.
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4Gradually add milk, mashing, until you reach a creamy consistency.
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5Season with salt and pepper to taste. Transfer to a serving bowl and top with sliced scallions. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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