This Sweet Potato Mash with Miso Butter is an easy side dish with a touch of Asian fusion. Creamy, buttery and umami-filled, it’s perfect for the holidays, barbecues or potluck sessions.
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Mashed potatoes are indisputably a crowd favorite side dish, which makes it a must when it comes to preparing a spread for the holidays, barbecues or even potluck sessions. With Thanksgiving right around the corner, there’s no other perfect time to divulge this simple recipe!
I am absolutely in love with how creamy the sweet mashed potatoes are, and fusing the miso butter together adds a more earthy flavor. It’s the perfect blend of sweet and savory.
The spotlight for today is on miso paste, a traditional Japanese condiment made from fermented soybean. It adds on that delicious umami flavor which complements the sweet potatoes flawlessly. There are a few different types of miso, ranging from ones that has lighter taste to those that are more pungent due to longer fermentation. There are 3 types of miso. For this recipe, I used red miso paste which has the strongest and most assertive fermented flavor among all 3. If you are not used to taste, you can try the yellow which is mild though still has the fermented taste. Or you can use white miso (aka shiro miso) that’s light and sweet.
Miso butter is basically mixing up miso paste together with softened butter. It’s also phenomenal when paired with garlic (try this Miso Garlic Butter Salmon!).
NOTES FOR MISO BUTTER SWEET POTATO MASH
- Cut sweet potatoes into 1-inch pieces before boiling – The sweet potatoes will cook easier and faster.
- Different texture – Depending on what you use to mash the potatoes, the texture will be different. A potato masher will give you chunkier texture. If you’d like for it to be silky smooth, you can use a blender.
- Miso paste is quite salty, so I don’t season with any additional salt.
- I used red miso paste. Use either white miso or yellow miso.
- Making ahead and storage – I recommend making them only up to 1 day ahead. Store them in an airtight container and refrigerate. Reheat in the microwave or on the stovetop.
Looking for more potato recipes? Here you go:
- Malaysian Potato Meat Cakes (Bergedil)
- Japanese Potato Cheese Croquette (Korokke)
- Crunchy Creamy Crab Croquette
Sweet Potato Mash with Miso Butter
- 2 sweet potatoes peeled and cubed
- 1/2 tbsp half an half
- 4 tbsp butter softened
- 2 tbsp red miso paste
- 3 tbsp green onions diced
- 1/4 tsp pepper
- Add the peeled and cubed sweet potatoes to a pot of water and bring to a boil.
- Once boiling, turn the heat down and let it simmer for 18-20 minutes or until potatoes are fork tender.
- While the potatoes are cooking, mix the softened butter, miso paste, 2 tbsp of green onions and pepper until well combined. Set aside.
- Once the potatoes are tender, drain all the water and return the potatoes back into the same pot.
- Add the half and half into the pot and start mashing.
- Once the sweet potatoes are mashed to your desired texture, add the miso butter and stir until well combined.
- Garnish with the remaining green onions and serve. Enjoy!
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