Miso Sweet Potato Purée

This simple sweet potato purée combines roasted sweet potatoes with browned butter and miso for a smooth, savory side dish. The roasting process adds depth to the sweet potatoes, while the miso brings a rich, savory flavor.  ⁠ ⁠ ⁠INGREDIENTS ⁠ ⁠⁠21 ounces sweet potato, roasted ⁠3 tablespoons plus 1 teaspoon unsalted butter ⁠5 ounces miso ⁠ ⁠ ⁠⁠⁠⁠⁠⁠INSTRUCTIONS

1. Preheat the oven to 400 F.

2. Start with whole sweet potatoes, weighing more than needed because some weight will be lost through moisture and when removing the skin. Place the whole sweet potatoes on a sheet pan and roast until tender, about 45 minutes. Allow to cool slightly, then peel and weigh.

3. Place the butter in a small pot or pan and brown over medium-low heat. Browning butter adds flavor without additional ingredients. Heat the butter until the milk solids caramelize, creating a golden color and toasted, nutty flavor.

4. Once the butter has browned, add the miso to the pot or pan.

5. Add the roasted sweet potato to a food processor along with the butter/miso mixture and run until smooth.   

⁠NOTES

1. The miso used in this recipe is South River Garlic Red Pepper Miso.⁠⁠

2. Pair this side with our Chicken Marsala recipe.

3. Nutrition may vary depending on ingredients used.