Miso-Caramelized Sweet Potato Mash
Creamy mashed sweet potatoes infused with white miso and a touch of maple, roasted until caramelized for deep umami flavor. This Japanese-American-inspired vegetarian recipe (gluten-free), ready in about 38 minutes, pairs sweet potatoes, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 lbs sweet potatoes
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 2 tbsp unsalted butter
- 3 tbsp heavy cream
- 1/4 tsp sea salt
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Peel and cut sweet potatoes into 1-inch cubes. Toss with 1 tbsp olive oil and 1/4 tsp salt, then spread on a baking sheet. Roast at 400°F for 25-28 minutes until fork-tender and slightly caramelized at edges.
- Step 2: Transfer roasted sweet potatoes to a medium bowl. Add miso paste, maple syrup, and 1 tbsp butter. Mash with a potato masher until mostly smooth, reserving some small chunks for texture.
- Step 3: Stir in heavy cream and remaining 1 tbsp butter until fully incorporated. Season with additional sea salt if needed, then serve warm.
