Mashed pumpkin and sweet potato salad

Photo: RecipeTin Japan

This isn't a traditional Japanese dish, but dashi stock, soy sauce, and Kewpie mayonnaise turn mashed pumpkin and sweet potato into a Japanese-style salad. Yumiko calls it a good alternative to mashed potatoes.

From Yumiko at RecipeTin Japan

It's ready in 20 minutes and the natural sweetness of both vegetables carries the whole dish.

You need

• 250g/8.8oz pumpkin, seeds removed and peeled
• 200g/7.1oz sweet potato, peeled
• 200ml/6.8fl oz dashi stock
• 1 tsp sugar
• 1 tsp soy sauce
• 1 tbsp Kewpie mayonnaise
• 2 pinches salt
• 2 pinches pepper
• Lime zest (or black sesame seeds)
• Salad leaves (if serving as salad)
• Canapé cups (if serving as finger food)

How to make it

1. Cut the pumpkin and sweet potato into roughly 2.5cm/1-inch cubes.
2. Put the pumpkin, sweet potato, dashi stock, sugar, and soy sauce in a saucepan and bring to a boil.
3. Turn the heat down, cover, and simmer about 8 minutes, until a bamboo skewer slides easily through the thickest pieces. Drain well.
4. While still hot, mash with a fork for a chunky texture, or blend for a smooth purée.
5. Stir in the mayonnaise with a pinch each of salt and pepper.
6. Taste and add more salt and pepper as needed.
7. For a salad, spoon the mash over salad leaves and finish with lime zest or sesame seeds.
8. For canapés, pipe the smooth mash into canapé cups starting at the center and swirling up, then top with lime zest or sesame seeds.

Written in our own words from Yumiko's recipe, with their quantities. The original: Mashed pumpkin and sweet potato salad, RecipeTin Japan.

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