Fine Cooking Magazine - November/December 2020

Servings:6

Mashed sweet potatoes get an interesting twist with the addition of shiro miso, which adds a savory richness while maintaining the sweetness of this classic mash. Look for shiro miso in the refrigerated section of large grocery stores or at Asian markets.

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3-1/2 lb. Garnet or other orange-flesh sweet potatoes (about 7 medium)
4 Tbs. unsalted butter
1/4 cup heavy cream
1/4 cup shiro miso
2 Tbs. pure maple syrup
1/4 tsp. cayenne pepper

Calories (kcal) : 369
Fat Calories (kcal): 108
Fat (g): 12
Saturated Fat (g): 7
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 3
Cholesterol (mg): 32
Sodium (mg): 577
Carbohydrates (g): 61
Fiber (g): 9
Sugar (g): 16
Protein (g): 6

Preparation

Position a rack in the center of the oven, and preheat the oven to 375°F. Scrub the sweet potatoes, and pierce each one several times with a fork. Line a large rimmed baking sheet with foil. Arrange potatoes on the baking sheet. Bake until the potatoes are very tender, about 1 hour 15 minutes. Set aside until cool enough to handle.
To make the miso-maple butter, in a small saucepan, heat butter and cream over low heat until the butter is melted. Remove from heat. Add miso, syrup, and cayenne pepper, and whisk until a smooth paste.
Cut the potatoes in half lengthwise, and scoop out the flesh; discard the skins. Place the potatoes in a large bowl, and use a food mill, ricer, or potato masher to mash the potatoes until almost smooth. Stir the miso-maple butter into the potatoes until well combined. Transfer the potatoes to a 1-1/2-qt. baking dish, spreading evenly.
Bake the potatoes until heated through, 15 to 20 minutes.

Tip

提前:红薯泥可以组成to 1 day ahead. Cover the baking dish, and refrigerate until about 1 hour before serving. To serve, preheat the oven to 375°F. Let the casserole stand at room temperature for 30 minutes, then bake until heated through, stirring once, about 30 minutes.