Miso-Glazed Sweet Potato Mash with Sesame Seeds

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy mashed sweet potatoes infused with white miso paste and roasted until golden, finished with a sprinkle of toasted sesame seeds for nutty depth. This Japanese-inspired Thanksgiving recipe (vegetarian, gluten free), ready in about 50 minutes, pairs Sweet potatoes, White miso paste, Unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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.

Prep: 15 min Cook: 35 min Serves 6 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 lbs peeled and cubed sweet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat to medium and simmer for 20-25 minutes until fork-tender.
  2. Step 2: Drain sweet potatoes, reserving 1/4 cup cooking water. Return potatoes to the pot and add 2 tbsp unsalted butter, 2 tbsp white miso paste, 1 tsp soy sauce, and 1 tbsp maple syrup.
  3. Step 3: Mash with a potato masher until smooth, adding reserved cooking water 1 tablespoon at a time until desired creaminess is reached.
  4. Step 4: Transfer mashed potatoes to a baking dish. Dot with additional 1 tbsp butter and sprinkle with 1 tbsp sesame seeds.
  5. Step 5: Bake at 375°F for 15-20 minutes until golden and bubbling around the edges, stirring once halfway through.

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