Mashed Pumpkin and Sweet Potato Salad is not a traditional Japanese dish, but I used dashi stock, soy sauce, and Kewpie mayonnaise to make it a Japanese-style salad. The natural sweetness of both vegetables and the creamy texture are so addictive. It is a great alternative to mashed potatoes.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- 250g/8.8oz pumpkin , seeds removed and peeled (note 1)
- 200g/7.1oz sweet potato , peeled (note 1)
- 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
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Cut pumpkin and sweet potato into about 2.5cm/1” cubes.
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Place the pumpkin and sweet potato pieces, dashi stock, sugar, and soy sauce in a saucepan. Bring it to a boil.
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Reduce the heat to simmer and cook for about 8 minutes (note 2), with a lid on, until a bamboo stick can get through the chunkiest part of the vegetable pieces. Drain well.
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While the vegetables are still hot, mash the vegetable pieces using a fork (if you want to have some texture in the mash), or use a blender/food processor to purée it so that the mash becomes smooth.
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Add mayonnaise, a pinch of salt, and a pinch of pepper. Mix well.
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Taste test to check the flavour. Adjust the flavour with the remaining salt and pepper.
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If serving as a salad, place a couple of salad leaves on a serving plate/bowl, then put the mash on the leaves, topped with lime zest or sesame seeds.
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If serving as a side, simply place the mash on one side of the serving plate and scatter lime zest or sesame seeds on top.
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If serving as canapés, put the smooth mash on a piping bag with a decorative nozzle attached. Squeeze the mash out into a canapé cup, start in the centre and swirl upward. Sprinkle lime zest or sesame seeds on top. See the photo in the post.
1. I recommend using kabocha squash pumpkin, if you can find it. Unlike other pumpkins, the flesh of kabocha squash is dense and becomes dry and starchy when cooked, which makes it perfect for a mash. See the photo of kabocha squash in the post.
If you use Japanese sweet potato with Japanese kabocha squash pumpkin, the mash becomes bright yellow, instead of orange (see the photo in post).
The weight of pumpkin and sweet potato can vary as long as the total weight is about 450g/1lb.
2. Depending on the size of pumpkin and sweet potato pieces, it will take less/more time to cook through them. Do not overcook pumpkin and sweet potato pieces because the mash will become watery.
3. Nutrition per serving.
serving: 258g calories: 172kcal fat: 5.5g (7%) saturated fat: 0.9g (5%) trans fat: 0.0g polyunsaturated fat: 3.1g monounsaturated fat: 1.2g cholesterol: 3.1mg (1%) sodium: 307mg (13%) carbohydrates: 29g (11%) dietary fibre: 3.7g (13%) sugar: 8.2g protein: 3.5g vitamin D: 0mcg (0%) calcium: 58mg (1%) iron: 1.7mg (9%) potassium: 804 mg (17%)