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
Ingredients
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2 pounds
sweet potatoes
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3 tablespoons
white miso paste
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1 tablespoon
coconut butter
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1/3 cup
unsweetened vanilla coconut milk
Directions
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Peel the sweet potatoes and cut into 1 inch cubes.
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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.
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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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