Sweet Potato Stuffed With Miso

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“I love the way salty miso pairs with sweet potatoes. From "Japanese Vegetarian Cooking", 1986, by Lesley Downer.”

Ingredients Nutrition


  1. Peel and slice the sweet potatoes and boil briskly in lightly salted water for 10-15 minutes or until soft. Drain, reserving the water, and mash well, adding the lemon juice and a pinch of salt and about 1/2 cup of the reserved cooking water to bind; the mashed potato should be creamy but still firm.
  2. Prepare the two fillings: blend the miso with the sugar or honey and ginger juice, adding just enough dashi to make a stiff paste. Grind the walnuts in a suribachi or electric grinder and stir in the dashi and the salt.
  3. Divide the mashed sweet potato into eight portions. Knead each portion and form it into a cup shape.Fill 4 cups with Filling One and four with Filling Two. Close the potato around the filling to cover it completely and flatten the balls to make cakes 1/2 to 1 inch thick.
  4. Brush a frying pan with the vegetable oil and heat over medium heat. Fry the cakes for a few minutes, turning once, until both sides are browned.
  5. To serve, cut each cake into 2 half-moons and arrange 2 halves of eaach type of cake on each plate, turned so that the illing is visible.

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