Miso, Sesame, and Sweet Potato Dip

Photo: Jeffery Cross; Styling: Randy Mon

What's good about it: Sweet potatoes are naturally silky textured yet low in fat. They're also a great source of beta-carotene and fiber. Serve with baby bok choy, separated into leaves.

Yield: Makes 2 cups
Total:
Recipe from Sunset

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 52
  • Calories from fat: 29%
  • Protein: 1.5g
  • Fat: 1.6g
  • Saturated fat: 0.2g
  • Carbohydrate: 8.3g
  • Fiber: 1.4g
  • Sodium: 210mg
  • Cholesterol: 0.0mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
  4. *Find in the refrigerated foods section.
  5. Make ahead: Up to 2 days, chilled.
  6. Note: Nutritional analysis is per 3-Tbsp. serving.
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