WWW.FREI-STYLE.COMCreamy Miso Sweet Potato Mash with Chives
Ingredients
For the mash
- 4 sweet potatoes (about 800 gr (28.2 oz.))
- 2 Tbsp light miso paste
- 2 Tbsp butter
- 1 tsp salt
- 1 pinch pepper
- ¼ tsp ground ginger
- 100 ml (1/2 cup) plant milk (for example oat or soy milk)
- freshly grated nutmeg (to taste)
To serve
- ½ bunch chives
Equipment: vegetable peeler, knife and cutting board, medium pot, colander, potato masher or immersion blender, nutmeg grater
Instructions
Cook the sweet potatoes
- 1.Peel the sweet potatoes and cut them into large cubes of about 3 cm (1 1/4 inches).
- 2.Put the cubes into a pot, cover them with water and bring to a boil.
- 3.Cook over medium heat for 15 to 20 minutes until completely soft.
- 4.Drain the sweet potatoes, let them drip well and return them to the pot.
Season and mash
- 1.Add the miso paste, butter, salt, pepper and ground ginger and pour in the plant milk.
- 2.Mash everything with a potato masher or an immersion blender into a creamy mash. If it is too firm, add a little more plant milk.
- 3.Season with freshly grated nutmeg and adjust the salt and pepper to taste.
Serve
- 1.Spoon the mash into a serving bowl, finely snip the chives and scatter them on top.
Notes
Tip from my kitchen: after draining, let the sweet potatoes steam off in the hot pot for 1 to 2 minutes, then the mash won't turn watery. In the photos I added a few chili flakes and a drizzle of olive oil on top, which is not part of the basic recipe but looks lovely. For a vegan version I replace the butter with plant-based butter or 2 Tbsp of olive oil. If you like, toast a few sesame seeds and scatter them over together with the chives.
Nutrition per serving: 260 kcal · 5 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook