Mashed Miso Maple Purple Sweet Potatoes With Sesame Crunch Recipe
Prep Time:
20 minutes
Cook Time:
27 minutes
Servings:
6 Servings
Ingredients
  • 3 pounds purple sweet potatoes
  • 3 tablespoons unsalted butter
  • 2 tablespoons white miso paste
  • 1 ½ tablespoons pure maple syrup
  • ¼ cup milk, room temperature
  • 1 teaspoon rice vinegar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 tablespoons avocado oil, divided
  • 1 small shallot, diced
  • 3 tablespoons sesame seeds (mix of black and white)
  • 1 teaspoon red pepper flakes
  • 1 teaspoon soy sauce
  • 1 tablespoon toasted sesame oil
  • Pinch of flaky salt
  • 2 scallions, thinly sliced on a bias
Directions
  1. Preheat the oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. Poke the sweet potatoes all over with a fork and place them on the baking sheet.
  4. Spray the potatoes with cooking spray.
  5. Bake the potatoes for 20-45 minutes (less time for smaller ones, more time for larger ones), or until very soft.
  6. Remove from the oven. While they are on the baking sheet, split the sweet potatoes open to cool.
  7. Scoop the potato flesh into a bowl.
  8. Mix the butter into the potatoes.
  9. In a small bowl, whisk together the white miso paste, maple syrup, milk, and rice vinegar until smooth.
  10. Stir the miso-maple mixture, salt, and pepper into the potatoes. Set aside and keep warm in the meantime.
  11. Meanwhile, prepare the sesame-chili crunch. Add half of the avocado oil to a pan over medium heat.
  12. Add the sliced shallots and cook for 6-8 minutes until crispy. Remove from pan.
  13. Add the remaining oil to the pan and keep the heat at medium.
  14. Add the white and black sesame seeds and toast for 1 to 2 minutes, stirring constantly, until fragrant.
  15. Transfer sesame seeds to a bowl and stir in the red pepper flakes, soy sauce, toasted sesame oil, flaky salt, and the reserved crispy shallots.
  16. Spoon the sesame-chili crunch over the top of the mashed sweet potatoes. Sprinkle with sliced scallions before serving.