Recipe courtesy of Melissa Gaman for Food Network Kitchen

Mashed Japanese Sweet Potatoes with Miso

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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 to 6 servings
These white fleshed sweet potatoes are dryer and a little starchier than their orange counterparts, but still have a nutty sweet flavor. Using both miso and Greek yogurt might seem confusing, but they each play a key flavor role while adding seasoning and moisture to this mash recipe.



  1. Put the potatoes in a pot, cover with cold water and season with salt. Bring to a boil, then simmer until tender, 15 to 20 minutes; drain. In the same pot, heat the butter, half-and-half and miso over low heat until melted. Add the potatoes and mash, adding more half-and-half if needed. Stir in the yogurt and season with salt and pepper.