Creamy Miso Sweet Potatoes
- Yield: 2 Servings 1x
Description
Vitamin-packed sweet potatoes pick up Japanese-inspired elegance with creamy white miso. This recipe was adapted from Chef Todd English on Martha Stewart.
Ingredients
Scale
- 1 1/4 lbs Sweet Potatoes
- 3 Tbsp Miso Master Organic Sweet White Miso
- 1/2 cup Organic Sweet Cloud Brown Rice Syrup (or to taste)
- 1/2 cup organic soy milk (or milk of your choice)
- salt and pepper to taste
Instructions
- 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.
Purchase Miso Master Organic Sweet White Miso
at your local organic market or direct from our
Great Eastern Sun Online Market HERE >
