Miso Sweet Potato Casserole

Name: Miso Sweet Potato Casserole
Prep time: 15 min
Cook time: 60 min
Total time: 555 min
Yield: 6 servings
Cuisine: American,Asian
Ingredients: 6 slender sweet potatoes (8 to 10 ounces each), washed and dried; 1 tablespoon miso, red or white; 2 tablespoons unsalted butter, softened; Brown sugar to taste, optional; 1 cup mini marshmallows; Candied pecans or walnuts, for garnish, optional; Cornflakes, for garnish, optional; Fried shallots or fried garlic crisps, for garnish, optional; Toasted sesame seeds, for garnish, optional

A savory sweet potato casserole features a unique pantry staple, offering a less sugary alternative to traditional versions.

⭐ 4.8 (9 reviews) Prep: 15 minCook: 60 minTotal: 555 minYields: 6 servings

Category Tags:

Side Dish

Cuisine Tags:

American Asian

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Instructions

Preheat oven to 450 F with a rack in the center.
Freeze 6 slender sweet potatoes (8-10 ounces each) for at least 8 hours or overnight.
Line a baking sheet with foil; rinse the frozen sweet potatoes under water, then place them on the prepared sheet.
Bake for 45 to 60 minutes, flipping halfway through, until caramelized, blistered, and easily peeled.
Cool the baked sweet potatoes slightly, then peel and transfer the flesh to an 8x8 broiler-proof casserole dish; mash thoroughly.
Stir in 1 tablespoon miso and 2 tablespoons softened unsalted butter; taste and adjust seasoning with more miso or brown sugar, then spread evenly.
Scatter 1 cup mini marshmallows over the potatoes, then broil until golden brown, monitoring closely.
Garnish with desired toppings like candied nuts, cornflakes, fried shallots, or toasted sesame seeds, then serve.

Nutritional Info (per serving)

Calories: 321 kcal

Carbohydrate: 66 g

Cholesterol: 10 mg

Fiber: 10 g

Protein: 6 g

Saturated Fat: 3 g

Sodium: 215 mg

Sugar: 23 g

Fat: 4 g

Unsaturated Fat: 0 g