Sweet Potato Mash with Japanese Miso, Aged Goat Cheese and Arugula

Mashing potatoes and other vegetables is a real Dutch Tradition. It is not only easy to make, but *to me* also great comfort food. This sweet potato mash is one of my new favorites!

This mash is made with a real twist: Miso! Miso is a Japanese paste, made of fermented soy beans. For this recipe I used a red miso, but you can use any type of miso you like. Preferring to add something else than miso? Replace the miso with some salt, stock cubes or Dutch ‘Maggi’.

Sweet Potato Mash with Miso, Aged Goat Cheese & Arugula

Servings 2 servings
Prep Time 5 minutes
Cook Time 15 minutes


  • Cooking Pot
  • Potato Masher


Sweet Potato Mash

  • 800 gram Sweet Potatoes
  • 1 tbsp Miso Paste
  • 1 tsp Soy Sauce
  • 1 tbsp Butter
  • 100 ml Coconut Milk
  • 2 tsp Lemon Juice


  • 100 gram Aged Goat Cheese
  • 50 gram Arugula
  • Some Nuts



  • Peel the sweet potatoes with the vegetable peeler. Cut the potatoes in cubes of 1cmx1cm or 0.4×0.4inches.


  • Add the potatoes to the cooking pot. Cover them with water and bring the water to a boil.
  • When the potatoes are cooked, you can drain them. Use the masher to mash all sweet potatoes. Then add all other ingredients and mix it through.


  • Serve the potato mash with crumbled goat cheese, arugula and roughly chopped nuts. If you like, you can pour over some balsamic reduction and spicy chili flakes.
Course: Dinner
Cuisine: Dutch, Fusion, Japanese

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