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Mashed Sweet Potatoes with Miso Butter is a 5 Ingredient recipe perfect for holiday entertaining or easy weeknight dinners. Naturally sweet with a deeply savory twist, these mashed spuds are guaranteed crowd pleasers.
It’s the final day of 5 Ingredient Side Dish Week, and we’re going out with a bang(in) giveaway! Incase you missed it, we kicked off this week with Green Beans with Hazelnut Dukkah, followed by Brussels Sprouts with White-Balsamic Pear Chutney. Then, we kicked up the spice with Moroccan Cauliflower with Tahini-Honey, and a fab Roasted Carrot with Curried Yogurt dish.
Today, the spotlight is on the quintessential holiday spud: Sweet potatoes! This recipe is a fun and wildly flavorful departure from standard holiday sweet potato recipes. Miso elevates the one-dimensional sweet flavor you expect into something that’s earthier, more developed, and complex. It will have every palette at the table intrigued, in the best way possible.
And, as a reminder, if you make and post any of the 5 Ingredient Side Dish recipes between now and Nov 30th, you’ll be eligible to win a $150 Amazon gift card!
How to Make Mashed Sweet Potatoes:
Cooking potatoes that are soft enough to mash can be achieved many different ways (roasting, boiling, even microwaving). However, I actually prefer to steam them, as it yields the most consistent cooking.
To start, peel and cut the sweet potatoes into 1-inch pieces and place them in a steamer basket. Next, fill a large pot of boiling water and secure the steamer basket on top. Cooking time should take roughly 30 minutes, depending on how full the basket is.
After the potatoes soften, it’s time to mash! This can be done with a ricer, potato masher, food processor, or blender.
While a blender or food processor will deliver the most velvety mashed potatoes, you can always hand-mash them if prefer a chunkier, more rustic texture. Mix in broth, butter, and a dash of salt to bring the flavors to life, and you’re done. (In place of broth, you could also use buttermilk, dairy milk, or an unsweetened nut-based milk.)
The mix-ins and topping variations are endless depending on the flavor profile you want to achieve.
What is Miso and Where Do I Buy It?
The star of this umami-rich potato topper is white miso paste. In short, miso is a fermented soybean paste and secret weapon for adding worlds of savory depth to recipes.
White miso paste, in particular, is light in color with a relatively short fermentation time, making it quite mellow compared to darker varieties. I especially love using miso in plant-based recipes to add that extra oomph. Using it in a non-heated application like this Miso Butter helps preserve its probiotic potential, too.
Also, feel free to double the batch of Miso Butter and use it on roasted veggies or grilled proteins throughout the week!
You can typically find miso paste in the refrigerated section by the tofu in most grocery stores. Alternatively, if you live near an Asian market, they will have the best deals and largest variety of miso paste.
This mashed sweet potato recipe is perfect for holiday entertaining or simple weeknight dinners. The savory edge of the Miso Butter cuts through the sweetness of the spuds for a beautifully balanced side. Serve it alongside your protein of choice for a well-rounded dinner that guests will swoon over.
And, as always, if you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
More 5 Ingredient Side Dishes to Try:
Roasted Carrots with Curried Yogurt
Brussels with White Balsamic-Pear Chutney
Moroccan Cauliflower with Tahini-Honey
Mashed Sweet Potatoes with Miso Butter (5 Ingredients)
Ingredients
- 2 lbs. sweet potatoes peeled and cut into 1-inch pieces
- 1/4 cup plus 2 Tbsp. unsalted butter, softened
- 1 Tbsp. miso paste
- 1/4 tsp. black pepper
- 3/4 cup vegetable broth warmed
- 1/2 tsp. kosher salt
- Fresh thyme leaves for garnish
Instructions
- Place the potatoes in a large steamer basket over a pot of boiling water. Cook until fork-tender, about 30 minutes.
- Meanwhile, prepare Miso Butter by creaming 2 Tbsp. of the butter and miso paste together with a fork. Add black pepper and set aside.
- Mash sweet potatoes by hand using a rice or masher, or blend in a food processor or blender until smooth. Add remaining 1/4 cup softened butter, broth, and salt.
- Transfer to a bowl and immediately top with Miso Butter, which will melt into the potatoes from the residual heat. Garnish with fresh thyme leaves.
This looks so good! I’m planning on making it for Thanksgiving but I was wondering how far in advance I could prepare this? Thanks!
I just made this tonight and instantly knew I had found a new favorite food. So good!
Woohoo! I’m so glad it was a hit, Michal!
Ohhh mmmm miso butter! This recipe is super simple. I did the potatoes in the instant pot (just barely covered them all in water) and cooked for 10 minutes, quick released and then drained. I didn’t even bother with peeling them. But the miso butter. The miso butter! Where has this been all my life!?!!
Another absolute winner from Jamie! Thank you!!