This thanksgiving tradition has had its miso makeover! Miso brings a savoury balance to this otherwise sweet dish, securing it more as a side to the main meal, rather than a dish belonging to desserts. The lime cuts through the richness and this bake is fantastic with roast meats, fish, as one of the veggie side dishes around your thanksgiving table.
Ingredients (Serves: 8-10 in a large baking tray)
3 kgs sweet potatoes – about 8!
6 tablespoons vegetable oil
4 tablespoons lime juice and zest of 1 lime
2 teaspoons ground cinnamon
75 g unsalted butter
1 tbsp of white miso paste
1 tsp of ses salt
1 x 280 grams packet mini marshmallows
Preheat oven to gas mark 200°C Fan.
Prick or puncture the sweet potatoes with a fork and put them each on to a piece of foil large enough to wrap them in.
Divide the oil between the foil sheets and then rub or turn the sweet potatoes in it and wrap into baggy but sealed parcels. Put them on to 2 baking sheets and roast until the potatoes are soft which can take an hour.
When the sweet potatoes are cool enough to handle, strip away the skin and fork or squeeze the flesh into a large bowl. Add all the other ingredients except for the marshmallows, and mix together to make the mash. Make sure the miso paste is smooth and well-mixed in, and not in lumps.
Spoon the mash into an ovenproof dish and smooth the top of the mash then cover with the mini marshmallows.
Bake for 15 minutes until golden on top and serve immediately.
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