Easy Miso Sweet Potato Mash

Add a delicious umami twist to your regular sweet potato mash! It’s really worth adding this extra special ingredient 🙂

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Kids recipe

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Preparation time

5 min

Cook time

1 hr

Total time



  • sides-light-meals-and-salads
  • vegetable-side-dishes




  • 1kg/2.2 lbs sweet potatoes
  • 1 tbsp red or white miso paste
  • 2 tbsp vegan butter/spread
  • ½ tsp salt
  • Freshly ground black pepper
  • Zest of ½ lemon, finely chopped/grated (optional)
  • Handful fresh herbs (parsley, coriander, thyme, chives, tarrogan), stalks removed and finely chopped (optional)


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. Place the potatoes onto a baking tray and pierce them with a fork.
  3. Bake them for 45 minutes – 1 hour, or until soft and fluffy in the centre.
  4. Scoop out the flesh (you can save the skins to make crisps) into a saucepan then add the miso, butter, salt, pepper and lemon juice/zest (if using).
  5. Sprinkle with fresh herbs and serve.




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