Description
Silky-smooth steamed sweet potatoes whipped with warm vegetable broth and butter, topped with a rich, savory miso-butter swirl and fresh thyme.
Ingredients
Sweet Potato Mash
2 lbs sweet potatoes (peeled and cut into 1-inch cubes)
4 tablespoons unsalted butter (softened)
3/4 cup vegetable broth (warmed)
1/2 teaspoon kosher salt
Miso Butter & Garnish
2 tablespoons unsalted butter (softened)
1 tablespoon white miso paste (Shiro miso)
1/4 teaspoon freshly ground black pepper
Fresh thyme leaves for garnish
Instructions
Set up a large steamer basket over a pot of boiling water. Add the cubed sweet potatoes, cover tightly, and steam over medium-high heat for 25 to 30 minutes until fork-tender.
While steaming, prepare the Miso Butter: In a small bowl, use a fork to cream together 2 tablespoons softened butter, 1 tablespoon miso paste, and 1/4 teaspoon black pepper until smooth. Set aside.
Transfer the tender sweet potatoes to a large bowl (or food processor). Add the remaining 4 tablespoons butter, warm vegetable broth, and salt.
Mash with a potato masher for a rustic texture, or blend until silky smooth. Taste and add extra salt if desired.
Spoon into a serving bowl. Immediately dollop the miso butter over the hot potatoes, gently swirling it into the surface as it melts. Garnish with fresh thyme leaves and serve warm.
Notes
Steam instead of boil: Steaming prevents the sweet potatoes from absorbing excess water, keeping the mash rich and fluffy.
Use White Miso (Shiro Miso): It offers a sweet, delicate fermented flavor that perfectly balances sweet potatoes without overwhelming them.
Make Ahead: Prepare up to 2 days ahead and store the mash and miso butter separately. Reheat the mash with a splash of broth before swirling the butter on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Steaming / Mashing
- Cuisine: American / Fusion
Nutrition
- Calories: ~230 kcal
- Sugar: 7 g
- Sodium: ~360 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 3 g