Sweet Potato Mash with Brown Sugar

  • Sweet Potato Mash with Brown Sugar
By Hiroko Shimbo
Sweet Potato Mash with Brown Sugar
Serves: 8 Cuisine: Japanese

This is a simple sweet potato mash that is delicious as a side dish for Thanksgiving dinner or any time. Instead of adding butter to the mashed sweet potato I loosen it with little Kelp Stock made from Matsumaeya Makombu, and flavor it with Japanese Okinawa Kokuto Brown Sugar. The very complex flavor characteristics of Okinawa Kokuto Brown Sugar - molasses, mellow sweetness and a bit of acidity and saltiness – makes this simple mash a very special one.



  • Preheat the oven to 400°F.
  • With a fork stab the sweet potatoes on several places to allow steam to escape during cooking.
  • Wrap the potatoes individually in aluminum foil and put them in the oven and bake for 2 hours.
  • Remove the potatoes from the aluminum foil. Remove the skin with a knife. Cut the potatoes into chunks and transfer them to a food processor.
  • Add the olive oil, kelp stock, brown sugar and lemon juice to the processor and process until smooth.
  • Add the salt and ground black pepper and process using the Pulse switch.
  • Transfer the sweet potato mash to a bowl and serve.


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