Easy Miso Sweet Potato Mash
Add a delicious umami twist to your regular sweet potato mash! It’s really worth adding this extra special ingredient 🙂
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
5 min
Cook time
1 hr
Total time
65
Meal
- sides-light-meals-and-salads
- vegetable-side-dishes
Servings
4
Ingredients
- 1kg/2.2 lbs sweet potatoes
- 1 tbsp red or white miso paste
- 2 tbsp vegan butter/spread
- ½ tsp salt
- Freshly ground black pepper
- Zest of ½ lemon, finely chopped/grated (optional)
- Handful fresh herbs (parsley, coriander, thyme, chives, tarrogan), stalks removed and finely chopped (optional)
Instructions
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Place the potatoes onto a baking tray and pierce them with a fork.
- Bake them for 45 minutes – 1 hour, or until soft and fluffy in the centre.
- Scoop out the flesh (you can save the skins to make crisps) into a saucepan then add the miso, butter, salt, pepper and lemon juice/zest (if using).
- Sprinkle with fresh herbs and serve.
Keywords
Did you know that the Vegan Recipe Club is run by Viva!, and that we are a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Best Ever Tiramisu
Espresso soaked ladyfingers, sweet and fluffy vegan Amaretto cream with a light dusting of cocoa – mmm. This recipe has been taken straight from our brand new mini cookbook, A…
No Turkey Festive Roast
This mouth-watering no turkey roast is much easier to make than it looks! With a crispy ‘skin’ and juicy, tender middle, you’ll create a dazzling centrepiece for your festive table.…
Easy Charred Apricot & Frangipane Crumble with Chantilly-Style Yoghurt
This can be made pretty cheaply, tastes wonderful and takes hardly any time – win, win!
Smoky Jerk-Glazed Kebabs & Superfood Salad With Pineapple & Mint Dressing
This has been a winning dish with vegans and non-vegans alike every time I’ve produced it. Summery, bursting with flavour/freshness (and protein woo hoo) and a real crowd-pleaser for those…
Pumpkin Fritters
This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in…
Creamy Roasted Red Pepper Pasta
If your family is anything like mine, they love pasta! This is a quick and easy recipe for a nourishing pasta sauce. It’s similar to pesto but a lot creamier,…
