Maple Miso Sweet Potato Casserole
Indulge in the comforting flavors of Maple Miso Sweet Potato Casserole, where sweet potatoes meet the umami richness of miso and the natural sweetness of maple syrup. This dish is a delightful blend of creamy and crunchy textures that will elevate any meal—from cozy family dinners to festive gatherings. It’s easy to prepare and absolutely irresistible, making it a must-try recipe this fall.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 medium sweet potatoes (about 1.5 lbs), peeled and chopped
- 1/4 cup white miso paste
- 1/3 cup pure maple syrup
- 1/2 cup full-fat coconut milk
- 1 tsp ground cinnamon
- 1/2 cup pecans, roughly chopped (plus extra for topping)
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C) and grease a medium baking dish.
- Boil sweet potato chunks in water for about 15 minutes or until fork-tender. Drain and cool slightly.
- In a mixing bowl, combine cooked sweet potatoes, miso paste, maple syrup, coconut milk, cinnamon, and salt. Mash until smooth.
- Fold in half of the chopped pecans and spread the mixture in the prepared baking dish. Top with remaining pecans.
- Bake uncovered for 30-35 minutes until golden brown and bubbly.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 12g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: For added nutrition, consider incorporating sautéed greens like kale or spinach. Substitute sweet potatoes with butternut squash for a different flavor profile. Allow leftovers to cool completely before storing in an airtight container; they can be refrigerated for up to four days or frozen for three months.