Miso-mashed sweet potatoes with coconut butter.

By Emily K. @ Leaf Parade
July 8, 2013
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Author Notes: This simple side dish is composed of just a small handful of ingredients, but still manages to pack a very big umami punch. Top your mash with a poached egg for extra unctuousness. —Emily K. @ Leaf Parade

Serves: 4-6

  • 2 pounds sweet potatoes
  • 3 tablespoons white miso paste
  • 1 tablespoon coconut butter
  • 1/3 cup unsweetened vanilla coconut milk
  1. Peel the sweet potatoes and cut into 1 inch cubes.
  2. Put the cubed sweet potatoes in a big pot of salted water and put over a hot burner and bring to a boil. Reduce the heat to medium, cover the pot, and cook until the sweet potatoes are soft (10-15 minutes). Drain the potatoes and return them to the pot.
  3. Add the miso paste, coconut butter, and coconut milk to the pot, and combine all ingredients together with a potato masher.

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