Miso-Glazed Sweet Potato Mash with Thyme

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 drafted and published.

Creamy mashed sweet potatoes infused with umami miso and fresh thyme. This Japanese-American-inspired vegetarian recipe (gluten-free, vegan-friendly), ready in about 30 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 240 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.

Prep: 10 min Cook: 20 min Serves 4 Japanese-American cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and dice sweet potatoes into 1-inch cubes. Place in a pot, cover with cold water, and bring to a boil over medium-high heat; cook for 15-18 minutes until fork-tender.
  2. Step 2: Drain potatoes thoroughly, reserving 1/4 cup cooking water. Return potatoes to the pot.
  3. Step 3: Add miso paste, butter, maple syrup, salt, and thyme to the potatoes. Mash with a potato masher until smooth, adding reserved cooking water 1 tsp at a time until creamy.
  4. Step 4: Taste and adjust salt or maple syrup if needed. Serve warm, garnished with extra thyme.

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