Miso, Sesame, and Sweet Potato Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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:
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.
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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