Mashed Japanese Sweet Potatoes with Miso

  5.0 – 1 reviews  • Side Dish
These white fleshed sweet potatoes are dryer and a little starchier than their orange counterparts, but still have a nutty sweet flavor. Using both miso and Greek yogurt might seem confusing, but they each play a key flavor role while adding seasoning and moisture to this mash recipe.
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 to 6 servings

Ingredients

  1. 3 pounds Japanese sweet potatoes, peeled and cubed
  2. Kosher salt and freshly ground pepper
  3. 1/2 stick unsalted butter
  4. 1 cup half-and-half, plus more as needed
  5. 1 tablespoon miso
  6. 1/4 cup whole milk Greek yogurt

Instructions

  1. Put the potatoes in a pot, cover with cold water and season with salt. Bring to a boil, then simmer until tender, 15 to 20 minutes; drain. In the same pot, heat the butter, half-and-half and miso over low heat until melted. Add the potatoes and mash, adding more half-and-half if needed. Stir in the yogurt and season with salt and pepper.

Nutrition Facts

Serving Size 1 of 6 servings
Calories 333
Total Fat 13 g
Saturated Fat 8 g
Carbohydrates 49 g
Dietary Fiber 7 g
Sugar 12 g
Protein 6 g
Cholesterol 37 mg
Sodium 680 mg

 

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