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.
Sweet Potato and Butternut Squash Miso Mash
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- 2 cups sweet potato, skinned and cubed
- 2 cups butternut squash, skinned and cubed
- 2 teaspoons olive oil
- sea salt, to taste
- 2.5 teaspoons miso
- 6 Tablespoons light coconut milk (no carrageenan!)
- ½ Tablespoon parsley
- Preheat oven to 400 degrees.
- Skin and cube all sweet potato and butternut squash.
- Toss them in a bowl with the olive oil and sea salt.
- Place mixture on an oven-safe pan brushed with olive or coconut oil.
- Bake for about 32 minutes.
- Transfer to a mixing bowl (I used my Kitchen Aid).
- Add miso, coconut milk and parsley.
- Blend until it reaches a finely-whipped consistency.
- Dig in and try not to eat the whole batch in one sitting – I dare you:)
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.
Let me know if you try this one!
You will heal. I will help.