Mashed Sweet Potatoes With Miso Butter and Edamame

5 days ago 9

Democracy Dies successful Darkness

clock1 hr 25 minscourseMain

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By Ellie Krieger

Roasted saccharine potatoes mashed with miso food makes a creamy basal for a fragrant sauté of crisp-tender cabbage and protein-rich edamame. Topped with scallions and optional crispy seaweed, it’s a nourishing repast that’s mindful of your wallet, too.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Ingredients

measuring cup

Servings: 4 (makes astir 3 cups saccharine potatoes and 4 cups cabbage mixture)

Four (10-ounce) mean saccharine potatoes (see Notes)
2 tablespoons beverage (any abdominous level)
2 tablespoons unsalted butter
1 1/2 tablespoons shiro (white) miso
1/8 spoon good salt, positive much arsenic needed
2 tablespoons neutral oil, specified arsenic avocado, canola oregon grapeseed
6 scallions (about 1 bunch), thinly sliced, acheronian greenish slices separated
One (12-ounce) bundle frozen shelled edamame
3 ail cloves, minced oregon finely grated (1 tablespoon)
1 1/2 tablespoons finely grated caller ginger
1/4 spoon crushed reddish capsicum flakes
1/2 mean greenish cabbage (about 1 1/4 pounds total), cored and chopped into 1 1/2-inch pieces (about 6 cups)
2 tablespoons reduced-sodium soy sauce
One (1/8-ounce) bundle roasted seaweed snack, crushed (optional)

Nutritional Facts

Per serving (about 3/4 cupful saccharine potatoes and generous 1 cupful cabbage mixture)

Calories
545
Fat
19 g
Saturated Fat
6 g
Carbohydrates
80 g
Sodium
728 mg
Cholesterol
16 mg
Protein
19 g
Fiber
16 g
Sugar
21 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and registered dietitian nutritionist Ellie Krieger.

Tested by Olga Massov.

Published January 12, 2026

Updated March 18, 2026