This creamy, umami-packed vegan sweet potato mash with miso and tahini, is one of those recipes that works beautifully for a cosy weeknight meal or part of a festive holiday spread.
I developed it after learning that sesame pairs wonderfully with sweet potatoes, and I knew I had to try incorporating rich, nutty tahini into the mix. The result is vegan mashed sweet potatoes that are smooth, savoury, and just a little unexpected-perfect for anyone looking to add a unique twist to their line up of side dishes, which I don't know about you, I find are the best part of holiday dinners.
This recipe transforms the humble sweet potato into something truly special, perfect for impressing guests or elevating your everyday dinner.
Ingredients:
- Sweet Potatoes: Naturally sweet and creamy, they're a fantastic canvas for more intense flavours.
- Miso Paste: Miso elevates the flavour of sweet potatoes by adding a rich, savoury depth that contrasts beautifully with their natural sweetness. The miso's umami quality enhances the sweetness without overpowering it, creating a balanced, complex taste. Its slight saltiness also brings out the subtle earthiness in the sweet potatoes
- Tahini: This sesame paste balances the sweetness of the potato with nuttiness, adding creaminess without any dairy.
- Vegetable stock: to thin the mash potatoes without sacrificing on flavour.
Recipe Tips for successful and flavour packed mashed sweet potatoes:
- Choose the Right Sweet Potatoes: For creamier results, go for orange or red-skinned varieties, which are typically sweeter. If you can pick your sweet potatoes loose, opt for the large sweet potatoes, as they are less likely to burn.
- Mix the Tahini & Miso until smooth: To avoid any lumps of miso paste, mix both the tahini and miso well before adding to the broth then mixing into the potatoes after mashing.
- Customise the Texture: For extra creaminess, you could mash the potatoes a bit more or using a potato ricer, an immersion blender, hand mixer or even in a food processor if you prefer a purée texture.
- Do ahead: Mashed sweet potatoes can be made 2 days ahead and chilled in an airtight container. Reheat in a 350°F oven or a microwave.
Ingredient Swaps for Miso Paste:
- Soy Sauce or Tamari (for gluten-free): Use about 1 to 1.5 teaspoons. It provides a similar saltiness and depth, though it's a bit saltier than miso, so adjust to taste.
- Coconut Aminos: A soy-free, gluten-free option that's slightly sweeter than soy sauce but still adds umami. Start with 1 to 2 teaspoons and adjust as needed.
- Nutritional Yeast + Salt: Nutritional yeast brings a cheesy, umami flavour. Use about 1 tablespoon with a pinch of salt to mimic the miso's profile.
Swaps for Tahini:
Got a guest with allergies or dislikes? Here are some ideas for swaps that you could make but still retain the creamy element of this dish:
- Cashew Butter: Cashew butter has a naturally mild, creamy taste that won't clash with the other flavours in the dish. Just make sure it's unsweetened for the best results.
- Sunflower Seed Butter: This is a great alternative with a similar creamy texture, but a slightly milder, earthy flavour. It works well with sweet potatoes and miso without overpowering.
- Coconut Cream: For a nut-free, dairy-free option, coconut cream adds lusciousness. Use a few tablespoons, then add more if needed. It does add a subtle coconut flavour, but this pairs nicely with sweet potatoes.
- Dairy Free Greek Yoghurt: Greek yoghurt makes a lovely, creamy substitute. It's a bit tangier, which can add another layer of flavour. 70-90g and reduce the stock by 90ml.
- Silken Tofu: Pureed silken tofu creates a smooth, mild base. It's neutral in flavour, making it a great canvas for the other ingredients to shine. Use 70-90g.
Serving Suggestions for Holiday and Everyday Meals
- Perfect Pairings: It goes well with roasted vegetables, proteins like tofu or tempeh, or a fresh green salad for a complete meal.
- Holiday season or Special Occasions: This dish makes a great addition to your holiday table, bringing a unique flavour profile alongside traditional sides. Serve alongside nut roasts, lentil 'meatloafs', vegetable wellingtons or even a vegan shepherd's pie.
- Herby Topping: Top the mash with fresh parsley or fresh thyme leaves for a light herby twist.
- Creamy topping: serve with a dollop of vegan cream cheese, or vegan sour cream.
Sweet potato mash: Storage and Reheating Instructions:
- Refrigeration: Store in an airtight container for up to 3 days.
- Reheating: Warm in a low oven, or microwave for convenience. Add a splash of vegetable stock if it needs a moisture boost.
- Freezing: Cool the mash: Allow it to cool completely to room temperature before freezing to prevent excess moisture from forming ice crystals. Transfer to an airtight container: Place the mash in a freezer-safe container or a resealable plastic bag, removing as much air as possible. Label and freeze: Label the container with the date and freeze for up to 3 months.
When you're ready to use it, thaw the mash in the fridge overnight, then reheat on the stovetop or in the microwave. You might want to add a bit of vegetable stock, plant-based butter, or a dash of seasoning when reheating to restore its creamy texture.
Instructions:
Step 1:
Place the rack in the lower third of the oven and preheat the oven to 190°C (375°F). Line a large rimmed baking sheet with parchment paper or a non-stick mat.
Step 2:
Halve the 1 kg sweet potatoes lengthways, coat with olive oil and salt and fresh black pepper, then transfer cut side down to the prepared baking sheet. At this step also add the whole garlic cloves to cook alongside the sweet potatoes.
Cook sweet potatoes in the oven until very tender, about 30-35 minutes. The cook time depends on how large the potatoes are, cook them for the shorter time first then check their 'done-ness' by pricking them with a knife or a fork. Remove from the oven and let cool slightly.
Step 3:
In a medium bowl, combine hot vegetable stock, tahini, and 1 miso paste. Mix until smooth and creamy.
Step 4:
Scoop the warm flesh from the sweet potatoes into a large bowl. Squeeze the roasted garlic from their skins and add to the sweet potatoes. Mash the potatoes with a potato masher or, for a smoother mash, pass them through a potato ricer.
Stir in 2 tablespoon unsalted vegan butter, most of the creamy tahini mixture (reserve a little to drizzle over the top before serving), and season with salt and freshly ground black pepper to taste. Sprinkle with black and white sesame seeds (optional)
Step 5. Using the sweet potato skins to reduce waste.
Drizzle the sweet potato skins with a little olive oil (2-3 Teaspoons) and a twist of salt and pepper.
Then spread out evenly in a single layer on a tray and bake/ roast gently in the oven for 12 - 15 minutes until crispy.
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Vegan Sweet Potato, Miso & Tahini Mash
Equipment
Ingredients
- 1 kg sweet potatoes
- 100 millilitres hot vegetable stock
- 70 grams tahini
- 2 tablespoons butter vegan
- 2 tablespoons olive oil extra virgin
- 2 tablespoons sesame seeds
- 1 tablespoon miso paste miso
- ½ teaspoon salt
- 1 teaspoon black pepper
- 4 cloves garlic roasted
Instructions
- Place the rack in the lower third of the oven and preheat the oven to 190°C (375°F). Line a large rimmed baking sheet with parchment paper or a non-stick mat.
- Halve the 1 kg sweet potatoes lengthways, coat with 2 tablespoon olive oil and ½ teaspoon salt and 1 teaspoon fresh black pepper, then transfer cut side down to the prepared baking sheet. At this step also add the whole garlic cloves to cook alongside the sweet potatoes. Cook sweet potatoes in the oven until very tender, about 30-35 minutes.1 kg sweet potatoes, 2 tablespoons olive oil, 1 teaspoon black pepper
- Remove from the oven and let cool slightly.
- In a bowl, combine 100 ml hot vegetable stock, 70 g tahini, and 1 tablespoon white or red miso paste. Mix until smooth and creamy.
- Scoop the warm flesh from the sweet potatoes into a large bowl. Squeeze the roasted garlic from their skins and add to the sweet potatoes.4 cloves garlic
- Mash the potatoes with a potato masher or, for a smoother purée, pass them through a potato ricer. Stir in 2 tablespoon unsalted vegan butter, most of the creamy tahini mixture (reserve a little to drizzle over the top before serving), and season with salt and freshly ground black pepper to taste. Sprinkle with black and white sesame seeds (optional)2 tablespoons butter, 2 tablespoons sesame seeds
Using the sweet potato skins to reduce waste.
- Drizzle the sweet potato skins with a little olive oil (2-3 Teaspoons) and a twist of salt and pepper.½ teaspoon salt
- Then spread out evenly in a single layer on a tray and bake/ roast gently in the oven for 12 - 15 minutes until crispy.
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