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You might not think much of a sweet potato and butternut squash miso mash combination, but do not let this recipe slip away.

After a wonderful day in Napa recently, Ryan and I went out for some gourmet burgers ‘n sides. <– Because why wouldn’t you?

And look, for me to replicate this “gourmet burger,” it would take less than 5 minutes. I”ll spare you that today since I’m confident you’ve got this down.

But one of the sides we had was so amazing, the perfect blend of sweet meets salty, just like trail mix. They called it, Sweet Potato Miso Mash. 

I tasted a few bites. Technically, it wasn’t even mine….it was Ryan’s, but he loves to share.

By “taste,” I mean I really sat there, savored it and figured out exactly how they made it – just by savoring each bite. And yes, I’m the nerd who is always doing this at restaurants.

I came home, and made my own version of it.

This is quick and easy, just the way you like it.

Dig in….

Sweet Potato and Butternut Squash Miso Mash

Click HERE to save this recipe for later.

 

Why Miso Mash?

I’m asked this one a lot, “Why Miso? Isn’t it soy?”

Yes, you’re right. It is soy, but it’s a fermented soy.

Miso is listed as one of the world’s healthiest foods (for digestion) because it is a food that has been “pre-digested.” That’s because Aspergillus and other micro-organisms used in fermentation of soy miso can help metabolize proteins, carbohydrates, and fats found in soybeans and transform them into smaller molecules that may be more easily digested. 

Furthermore, high-quality miso can contain “friendly” bacteria like lactic acid bacteria (including various species of Lactobacillus) that might be helpful in supporting intestinal microflora.

If you like fermented recipes, check out 10 Probiotic Recipes to Start the New Year. If you just read this and thought, “Why do sweet potatoes give me gas, though,” then read THIS. 

Let me know if you try this one!

Xox,
SKH