Are you looking for a new side dish to elevate your Thanksgiving feast or next dinner party? My Carrot-Sweet Potato Miso Mash with Brown Butter Pecans is the perfect balance of sweet, savory, and nutty. When you combine the comfort of sweet potatoes with the deep umami from miso, the nuttiness from brown butter, the crunch of the pecans, and a touch of sweetness from the roasted carrots, you get a rich and creamy side that will wow your guests. This dish pairs beautifully with our Herb Butter Roasted Turkey or roasted chicken.
| PREP TIME | COOKING TIME | TOTAL TIME |
|---|---|---|
| 15 minutes | 35 minutes | 50 minutes |
YIELD: 6-8 Servings
Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 3 large carrots, peeled and chopped
- 2 tbsps white miso paste
- 2 tbsps olive oil
- 4 tbsps unsalted butter
- ½ cup heavy cream (or coconut cream for a lighter twist)
- 2 tbsps maple syrup
- Sea salt & cracked black pepper to taste
- Zest of 1 orange
Brown Butter Pecans:
- ½ cup pecans
- 2 tbsp butter
- 1 tbsp brown sugar
- Pinch of cayenne & salt
How to Make It
- Preheat your oven to 400°. In a large bowl, toss sweet potatoes and carrots with olive oil, salt, and pepper. Transfer to a sheet pan and roast for 25-30 minutes until golden and tender.
- In a small saucepan melt 4 tbsps of butter over medium heat until it foams and turns nutty brown in color. Immediately pour into a bowl to stop cooking.
- Using a hand mixer, blender or food processor, blend the roasted sweet potatoes and carrots with miso paste, maple syrup, cream, and brown butter until silky smooth. Add salt, pepper, and orange zest to taste.
- In a small pan, melt 2 tbsps of butter with the brown sugar over medium heat until dissolved, then toss in the pecans with a pinch of cayenne and salt. Cook for 3-4 minutes until glossy and aromatic.
- To serve, spoon the whipped mixture into a serving bowl, top with the brown butter pecans, and drizzle with a little extra brown butter for shine.
Björn’s Tip
For a little extra flair, you can finish with a sprinkle of smoked sea salt or crispy sage leaves—just flash-fry fresh sage leaves in hot oil for a few seconds until crispy.
