1 pound deep orange-fleshed sweet potatoes (often labeled "yams"), peeled and cut into 1- to 2-in. chunks
2 teaspoons chopped fresh ginger
2 tablespoons white (shiro) miso*
1 1/2 tablespoons tahini (sesame paste)
2 teaspoons soy sauce
2 tablespoons thinly sliced green onion tops
1 1/2 teaspoons toasted sesame seeds
How to Make It
Steam sweet potatoes in a large saucepan with a steamer basket and 1 in. water until very tender, about 20 minutes. (If you don't have a steamer, just simmer chunks in the water, stirring occasionally.) Drain, reserving liquid, and let cool slightly.
Whirl ginger in a food processor to mince. Add sweet potatoes, miso, tahini, soy sauce, and enough reserved sweet potato liquid for a creamy texture, about 3 tbsp.; whirl until smooth.
Transfer dip to a bowl and stir in 1 1/2 tbsp. green onions. Sprinkle with remaining 1/2 tbsp. onions and the sesame seeds. Serve slightly warm or at room temperature with bok choy or cucumber slices.
*Find in the refrigerated foods section.
Make ahead: Up to 2 days, chilled.
Note: Nutritional analysis is per 3-Tbsp. serving.
My in law is lactose intolerant so this was perfect thing for us. Served with baby carrots and pita chips. Everyone liked it. Since it is dairy free I am not so concerned with it sitting out ile either.
I normally do not like sweet potatoes, so I was a little hesitant to try it when a friend brought this to a party...but wow! It's really healthy and tasted amazing! I didn't love it with the cucumbers because I felt like the cucumbers overwhelmed the flavors of the dip. I thought it was amazing with the raw bok choy which added a cruncy texture to the silky dip.
I made this for an office party and it was a hit. I served it with celery, crackers and fresh whole wheat bread. The miso and ginger give it an interesting flavor that stands out among other more traditional dips.
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