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