Since discovering the power of tahini and miso, I have been using it on everything. These two ingredients are capable of transforming any boring vegan recipe into the best thing you have ever tasted. Tahini is basically peanut butter made with sesame seeds. It is rich, fatty, and creamy. Tahini adds texture and flavor to anything from salad dressing to soup without weighing it down. Miso a fermented soybean paste is super salty and umami-packed. The combination of creamy, nutty tahini and salty miso makes for one addictive flavor bomb that can transform anything, even something as boring as sweet potatoes into- yep, you guessed it- the best mashed sweet potatoes you have ever tasted.
Mashed potatoes are boring: starchy, bland, heavy. These smashed sweet potatoes, on the other hand, are creamy, full of flavor, vibrant and light. I have added in turnips in to lighten and brighten the mash. Miso and tahini are then mixed in, transforming the vegetables into a super savory, nutty, and hearty treat.
These mashed sweet potatoes make a delicious meal when combined with roasted Brussels sprouts, cauliflower, or broccoli, a fried egg, and a drizzle of chimichurri. Hearty, colorful, and full of flavor, this is the only way everybody should eat a sweet potato mash.
Miso Mashed Turnips & Sweet Potatoes
Cook time: 25 minutes
- 2 small sweet potatoes
- 1 turnip
- 1 tbsp. miso paste
- 1 tbsp. tahini
- 1 tsp. salt, plus more to taste
- 1 tbsp. olive oil
- a few rosemary and cilantro leaves
- 1 tsp. black sesame seeds
- Wash potatoes and turnip, then pat dry. Chop into 1-inch cubes.
- Place in a large pot with enough water to cover vegetables by 1-inch..
- Bring to a boil. Reduce to a simmer and cook for 15-20 minutes or until vegetables begin to fall apart. Drain through a sieve.
- Transfer to a food processor. with the miso paste, tahini and salt. Pulse until smooth.
- Transfer to serving plate. Add herbs, sesame seeds, and olive oil. Serve immediately!