Hello lovelies,
mashed potatoes are one of those dishes that simply make us happy at home. In the fall, though, I like to make this miso sweet potato mash even more. The sweet potatoes are boiled until soft and mashed until creamy with light miso paste, butter, a hint of ginger and a little plant milk. The result glows orange, tastes slightly sweet and has a wonderfully savory depth.
The last time I dressed up a mash like this was my cauliflower potato mash with truffle. Here the miso takes over that role, and the mash is still on the table in just over half an hour.
Why miso goes so well with sweet potatoes
Miso is a fermented paste made from soybeans, often together with rice or barley. It tastes salty and a little nutty and brings exactly what the sweet potato is otherwise missing. I use light miso, which is mild and keeps the flavor of the sweet potato in the foreground. Because the paste is salty itself, I only season with salt at the very end.
These days there is always a jar of miso in my fridge. I especially love stirring it into my creamy miso polenta with green vegetables, which is just as quick to make and just as comforting.
A simple potato masher is all you need, then the mash stays a little more rustic. With an immersion blender it turns completely smooth and almost silky, which is how my kids like it best.
As a side dish the mash goes with pan-fried tofu, mushrooms or roasted vegetables. With a fried egg and a little salad on top, it sometimes becomes a quick dinner at our house.
If you have sweet potatoes left over afterwards, try my sweet potato rösti with fried egg. I look forward to hearing how the miso mash works out for you.
