Miso, Sesame, and Sweet Potato Dip

Miso, Sesame, and Sweet Potato Dip
Photo: Jeffery Cross; Styling: Randy Mon
Yields Makes 2 cups Total Time 40 mins

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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 52Calories from Fat 29
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 210mg9%
Total Carbohydrate 8.3g3%
Dietary Fiber 1.4g6%
Protein 1.5g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4
4

*Find in the refrigerated foods section.

Step 5
5

Make ahead: Up to 2 days, chilled.

Step 6
6

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

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

Directions

Step 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.

Step 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.

Step 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.

Step 4
4

*Find in the refrigerated foods section.

Step 5
5

Make ahead: Up to 2 days, chilled.

Step 6
6

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

Miso, Sesame, and Sweet Potato Dip
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