Westbourne’s Sweet Potato Smash

updated Nov 19, 2020
Sweet Potato Smash

Twice baked and tossed in miso brown butter, this dish, from Chef Camilla Marcus, is an elevated take on the classic holiday dish we all know and love.


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Credit: Nitzan Rubin

We first served this sweet potato smash as a tester at a cocktail party we hosted at west~bourne, and guests raved so much that we made it a mainstay dish on the menu. Twice-baked and tossed in miso brown butter, this dish is an elevated take on the classic holiday dish we all know and love.

Why the Kitchn Team Loves This Recipe

The first time I had this sweet potato dish I almost couldn’t believe what I was tasting: the crunch and softness of the fried sweet potato; the melting savory miso butter; the bright herbs. It became the comfort-food dish I craved every time I was in New York and could visit the cafe for lunch. — Faith Durand, Kitchn’s editor-in-chief

Faith introduced me to this dish and I’m happy to report it makes a great breakfast or lunch. It’s oh-so-tasty and filling without feeling too heavy. And there’s so much going on, so no two bites are the same. Pro tip: west~bourne would offer a side a of grilled halloumi and while it’s not required, I strongly recommend adding a slice or three. — Lisa Freedman, Kitchn’s lifestyle director

Credit: Lauren Kodiak

Anytime I’d travel to New York to visit the Kitchn office, my first stop would always be west~bourne. I tried nearly everything on the menu during my many visits there, but hands-down my favorite item was the sweet potato smash. It’s unlike any other sweet potato I’ve ever tasted. The dish is perfectly balanced, but the dollop of crème fraîche on top really seals the deal for me. — Lauren Kodiak, Kitchn’s managing editor

Sweet Potato Smash

Twice baked and tossed in miso brown butter, this dish, from Chef Camilla Marcus, is an elevated take on the classic holiday dish we all know and love.

Serves 4

Nutritional Info


  • 4

    medium or 3 large sweet potatoes

  • 1/3 cup

    fresh cilantro leaves

  • 1/3 cup

    fresh mint leaves

  • 1/3 cup

    fresh Thai basil leaves

  • 2 tablespoons

    unsalted butter or ghee

  • 2 tablespoons

    white miso paste

  • 2 tablespoons

    avocado or olive oil, if roasting

  • Grapeseed or canola oil, if frying

  • 1/2

    medium lemon

  • Kosher salt

  • 2 tablespoons

    crème fraîche

  • Fried shallots, for garnish


  1. Bring a large pot of water to a boil over high heat. Add 4 medium or 3 large sweet potatoes and simmer until fork tender, about 20 minutes. Meanwhile, pick the following herb leaves and place together in a small bowl: 1/3 cup cilantro, 1/3 cup mint, and 1/3 cup Thai basil; refrigerate. Make the brown butter miso.

  2. Melt 2 tablespoons unsalted butter in a small skillet over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. Check the butter every few minutes and whisk as you go to ensure the solids do not stick to the bottom of the pan. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown with a nutty aroma.

  3. Immediately scrape the browned butter into a large heatproof bowl. Add 2 tablespoons white miso paste and whisk to combine; set aside to cool.

  4. When the sweet potatoes are ready, remove from the water. When cool enough to handle, tear into large chunks. At this point, you can either fry or roast them.

  5. If roasting: Arrange a rack in the middle of the oven and heat the oven to 400ºF. Place the potatoes on a baking sheet, drizzle with oil, and toss to coat. Roast until crispy and browned on the edges, about 15 minutes.

  6. If frying: Add enough grapeseed or canola oil to a heavy-bottomed skillet to come up about half an inch up the sides. Heat over medium-high heat until shimmering. Add the torn potatoes and fry until crispy, 3 to 4 minutes a side.

  7. Dress the herbs with some olive oil, lemon juice, and kosher salt, to taste, and toss to combine. Add the crisped sweet potatoes to the miso browned butter and toss to coat. Transfer to a serving plate. Top with 2 tablespoons crème fraîche, the herb salad, and crispy shallots.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.