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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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Read the full recipe after the video.

Recipe Summary

40 mins
Makes 2 cups


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

52 calories; calories from fat 29%; protein 1.5g; fat 1.6g; saturated fat 0.2g; carbohydrates 8.3g; fiber 1.4g; sodium 210mg.