Delicious quick healthy dip! I boiled the sweet potatoes whole and scooped them out to save a step.
Miso, Sesame, and Sweet Potato Dip
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.
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- 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
- 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
- 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. 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. 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.
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