Sweet Potato and Miso Mac and Cheese

Sweet Potato and Miso Mac and Cheese


Using a fork, poke holes in the sweet potatoes on all sides. Wrap each potato in a damp paper towel and place in the microwave. Cook for 6 minutes, stirring halfway through, or until meat is done. Set aside to cool. After cooling, peel the potatoes and chop them coarsely.


Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Before draining, reserve 1 cup of the pasta water.


In a high-powered blender or food processor, grind the Parmesan cheese into a fine powder.


Add half the amount of butter in a large pot over medium heat. Add the miso and sugar and stir until combined into a saucy dough. Slowly whisk in the milk until the miso and butter are emulsified. Add the sweet potatoes and blend until smooth using an immersion blender. Alternatively, you can transfer the mixture to a high-powered blender.


Add the cooked pasta to the pot with the sauce. Add a little of the reserved pasta water, followed by a handful of Parmesan cheese, alternating back and forth until the cheese melts and the sauce reaches the desired consistency. Adjust seasoning to taste.


Melt the remaining butter in a medium skillet over medium heat. Add panko bread crumbs and toast, stirring occasionally, until golden brown, about 2 minutes. Transfer to a plate lined with paper towels and season with salt.


Divide the pasta between plates. Top with breadcrumbs, chives and furikake.

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