My favorite dish on the Thanksgiving table is sweet potatoes,! I am a particularly big fan of the Japanese variety. Versatile and naturally more savory than typical sweet potatoes, Japanese sweet potatoes can easily be found in your local supermarket, and they are definitely worth substituting this Thanksgiving.
I wanted an unconventional twist on this traditional recipe. The original recipe called for sweet potatoes, sugar, water and powdered ginger. By adding Japanese potatoes and miso, the recipe transformed itself with all the umami flavor that these ingredients incorporated. It will make a great side dish to poultry or as a standalone vegetarian main!
1 Japanese sweet potato (white or purple) , peeled and grated
1 traditional sweet potatoes , peeled and grated
1 cup light brown sugar
1 teaspoon fresh ginger, grated
1 stick butter, melted
1 tablespoon white miso paste
1/2 cup water
Dill for garnish
Yields: serving for 6
Prep Time: 20 minutes
Cook Time: 1 hour
Preheat oven 350°F.
Grate the potatoes into a colander. If you which, you can keep the potatoes separated.
Squeeze out as much of the liquid as possible and place them into one bowl or two separate bowls.
In a small saucepan, melt the butter. Whisk in the miso until well combined.
Either split the miso-butter mixture between two bowls (if you separated the potatoes) or add it to the single bowl with the potatoes.
Add sugar and the grated ginger (either split up or in one).
Add water and mix to combine.
In a buttered casserole dish, add the potatoes either together or in two separate piles next to each other.
Bake for 45 minutes covered with foil. Remove the foil, and cook for 10-15 minutes more.
Serve warm garnished with dill.