This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie and was a great way to use up the handful of sweet potatoes that came in our veg box last week. Typically I don’t do much with sweet potatoes other than mash them or make soup so this was a nice change!
It’s not much of a “recipe” – basically roast your sweet potatoes and serve them with a “jam” (note: mine was more like a sauce consistency) of miso, maple syrup, ponzu and butter with a touch of Sriracha. it really gives your potatoes a wow factor! That miso? So much umami! I can see this being a great way to make mashed sweet potatoes even better than just mashing in some butter and cream – this is lighter, tangier, fresher tasting which might counter the heavier meal you’re serving your sweet potatoes with. SO GOOD!
Get the recipe for Dorie Greenspan’s Miso-Maple-Jammed Sweet Potatoes on page 236 of Everyday Dorie or here.
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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i’d love to try these mashed, too…i bet it’s great! have a very happy thanksgiving!!
Surprisingly good!
Happy Thanksgiving, Mardi and Neil. Enjoy your Monday. Although I didn’t get this posted, I did make the Miso-Maple Jam and thought it was delicious. I poured it over a plateful of Delicata Squash which I halved, rubbed with oil and roasted. It was delicious and made a meal for me. I strained the mixture after cooking it which resulted in more of a sauce than jam. Because I have almost 16 oz. of Miso in my fridge, I’m sure I will be making this again.
You just reminded me I don’t do enough smash potatoes, a great side dish. The idea of mixing miso and maple is clearly a wonderful idea. Happy Thanksgiving!
I agree that this is more of a sauce not jam but we loved it.