Joined
·
24 Posts
1 pound sweet potatoes
1 tbsp minced fresh ginger
2 tbsp white miso
2 tbsp tahini
2 tsp soy sauce
1 scallion, thinly sliced
toasted sesame seeds for garnish
Peel the sweet potatoes and cut into large chunks. Place the potatoes in a large pot and cover with water. Bring to a simmer over medium heat and cook until soft but not falling apart, about 15-20 minutes. Remove the sweet potatoes from the water and allow to cool slightly. Reserve the cooking liquid.
Combine the cooked potatoes, ginger, miso, tahini, and soy sauce in a food processor or powerful blender. Puree the mixture, adding cooking liquid from the potatoes as needed until the mixture is smooth and silky. Transfer the dip to a serving bowl. Sprinkle with scallions and toasted sesame seeds.
Serve with fresh vegetables for dipping.
1 tbsp minced fresh ginger
2 tbsp white miso
2 tbsp tahini
2 tsp soy sauce
1 scallion, thinly sliced
toasted sesame seeds for garnish
Peel the sweet potatoes and cut into large chunks. Place the potatoes in a large pot and cover with water. Bring to a simmer over medium heat and cook until soft but not falling apart, about 15-20 minutes. Remove the sweet potatoes from the water and allow to cool slightly. Reserve the cooking liquid.
Combine the cooked potatoes, ginger, miso, tahini, and soy sauce in a food processor or powerful blender. Puree the mixture, adding cooking liquid from the potatoes as needed until the mixture is smooth and silky. Transfer the dip to a serving bowl. Sprinkle with scallions and toasted sesame seeds.
Serve with fresh vegetables for dipping.
