Miso, Sesame, and Sweet Potato Dip

5 Reviews
ADD YOUR REVIEW
Total Time
40 Mins
Yield
Makes 2 cups
December 2010
RECIPE BY Sunset

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.

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

Nutritional Information

  • Calories 52
  • Caloriesfromfat 29%
  • Protein 1.5g
  • Fat 1.6g
  • Satfat 0.2g
  • Carbohydrate 8.3g
  • Fiber 1.4g
  • Sodium 210mg
  • Cholesterol 0.0mg

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

*Find in the refrigerated foods section.

Step 5

Make ahead: Up to 2 days, chilled.

Step 6

Note: Nutritional analysis is per 3-Tbsp. serving.

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Ratings & Reviews

Good for thos avoiding diary

sbc1023
December 07, 2016
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. 

Glister78's Review

Glister78
February 27, 2013
Delicious quick healthy dip! I boiled the sweet potatoes whole and scooped them out to save a step.

PurpleAngel's Review

MFannon
May 10, 2012
This is a tasty recipe; full of flavor and surprise. I would even consider serving this as a side dish, as an interesting alternative to mashed potatoes.

Callisto05's Review

Callisto05
January 02, 2011
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.

MFannon's Review

PurpleAngel
December 12, 2010
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.