What a combination for a healthy and tasty dip! Sweet potatoes are full of complex carbohydrates, beta carotene, vitamin C, and Vitamin B6. White miso is a sweet, light-colored paste that has soy isoflanones and enzymes that also promote superb health. Low in calories and fat, this is a great option if you’re watching your weight, and who isn’t these days?
16 oz. Organic peeled sweet potatoes. Dice them into 1” chunks
2 tsp. chopped ginger
2 tbsp. white miso, also known as shiro miso
1 ½ tablespoons tahini, or sesame paste
2 tsp. soy sauce
2 tbsp of sliced green onion tops
1 ½ tsp. of toasted sesame seeds
In a large sauce pan steam or boil sweet potatoes until tender, about 20 minutes. Drain and save the liquid. Let potatoes cool for a bit.
In your food processor, throw in ginger, sweet potatoes, miso, tahini, soy sauce, and pour in about 3 tbsp. sweet potato liquid for a creamy texture. Mix in your processor until the combination is smooth.
Spoon dip into a bowl, then stir in 1 1/2 tbsp. chopped green onions. Sprinkle with the rest of the 1/2 tbsp. onions and the sesame seeds. Serve with fresh bok choy or cucumber slices.
You can prepare this savory dip and serve a couple days later if you keep it refrigerated.