Creamy Miso Sweet Potatoes
Vitamin-packed sweet potatoes pick up Japanese-inspired elegance with creamy white miso. This recipe was adapted from Chef Todd English on Martha Stewart.
- Yield: 2 Servings 1x
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
- Prick potatoes all over using the tines of a fork. Place potatoes on prepared baking sheet and roast until very soft, 45 to 60 minutes. Remove from oven and let cool slightly.
- When potatoes are cool enough to handle, scoop out flesh and transfer to the bowl of a food processor; you should have about 1 1/2 cups flesh. Discard skins. Process sweet potato until smooth.
- In a small bowl, whisk together miso, soy milk, and syrup. Add to bowl of food processor with sweet potatoes; process until well combined. Transfer to a medium saucepan and place over medium heat; cook, stirring, until potatoes are heated through. Season with salt and pepper and serve immediately.
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