Transform Basic Sweet Potatoes With A Massive Asian-Inspired Flavor Boost

Though regular potatoes have our hearts when discussing the most popular tuber of all time, sweet potatoes also deserve some kudos. As sweet potatoes grew in popularity in the early 2000s, we discovered so many different ways to cook them. It became clear that they're not just tasty in casseroles smothered with marshmallows, but also delicious paired with savory ingredients like barbecue sauce and roasted garlic. This quality makes them especially perfect for partnering up with gorgeous Asian flavors, particularly miso paste.

For those not in the know, miso paste is made from fermented soybeans that have been ground into a fragrant, flavorful paste that ranges in color and flavor from dark, sharp, and pungent to golden, nutty, and mild. In the U.S., we're most familiar with it in miso soup, where it's dissolved into broth to create that flavorful liquid that's served alongside maki rolls and gyoza. There are many ways to use miso paste, and its salty, earthy, savory flavor profile makes it a lovely counterpoint to sweet potatoes. 

Whipped into mashed sweet potatoes or melted over them as a buttery glaze, miso creates a delightful contrast of flavors, with the shared earthiness of the two ingredients creating a bridge between them. The miso's umami and the sweet potato's sugary notes also mingle to create a rich, almost barbecued flavor that you'll find yourself wanting to revisit again and again, perhaps even ousting the traditional sweet potato casserole from your holiday table.

The best way to pair these ingredients is to add the miso to a glaze or dressing to drizzle over the cooked sweet potatoes. Since the potatoes need to be cooked at fairly high temperatures (about 400 degrees Fahrenheit), the miso may burn, especially if it's blended with something like maple syrup or agave. It's not uncommon to add these sugary ingredients to miso, as they help marry the flavor between it and the sweet potato without either one overshadowing the other. Additionally, exposing miso to high temperatures for too long can give it an unpleasant, bitter aftertaste.

The easiest way to make a miso sauce is to melt the ingredients together over low heat on the stovetop with the butter or fat of your choice and any other seasonings you might want to add. The aforementioned maple syrup and agave are both delicious, as is honey. You can also add other Asian flavors, such as ginger paste, soy sauce, a squeeze of lime, or even a dash of yuzu. Spicy flavors such as sriracha or red pepper flakes are delicious, too.

Though milder versions of miso, such as white or yellow, pair well with sweet potatoes, you can get away with using more intense red miso if you're careful and balance the flavors. You'll need less red miso than the other varieties and more of your other seasonings to soften its intensity and prevent the nuances of the sweet potato from becoming lost.