With less carbs than normal potato, sweet potato is an awesome veggie to eat if you’re craving a mashed potato fix but you want to feel slightly less guilty about it. This miso-mashed sweet potato is a delicious accompaniment to chicken or fish cooked with Asian flavours, or on its own for a greedy mofo like myself.
The dish is easy to make vegan as well – just substitute the butter for a light-flavoured vegetable-based oil such as coconut, and use vegan instead of normal Kewpie mayo as well as Kikkoman soy sauce instead of Maggi seasoning.
– 1 large sweet potato, peeled and roughly chopped
– 1 garlic clove, peeled and squished
– tbsp butter
– 1 tbsp white miso paste
– 1 tbsp Maggi seasoning sauce
– salt, to taste
– 1 large squeeze of Kewpie mayonnaise (to taste – I’m not going to dictate how much because I use an exorbitant amount
– 1 large squeeze of sriracha hot sauce
– ½ cup chopped spring onions
– ½ cup chopped coriander leaves
In a saucepan, cover your sweet potato pieces and garlic clove with water and boil until soft (keep in mind it gets soft quicker than regular potato!). Once ready, drain and reserve about half a cup of the liquid to use in the mash. Return to saucepan or a largish bowl.
With a fork or potato masher, mash the sweet potato/garlic clove with the butter, miso paste, Maggi seasoning and salt.
Place mashed sweet potato in a bowl and place kewpie, sriracha, spring onions and coriander on top. Serve and enjoy its simple deliciousness!