Thursday, February 17, 2011

Sweet Potato Dip

1 lb sweet potatoes or yams
2 tsp chopped fresh ginger
2 Tbls white miso*
1½ Tbls tahini (sesame paste)
2 tsp soy sauce
2 Tbls thinly sliced green onions
1½ tsp toasted sesame seeds

Peel yams and cut into 1-2" chunks. Steam sweet potatoes in a large saucepan with a steamer basket and 1" water until very tender (about 20 minutes). Drain, reserving liquid, let cool slightly.

Mince ginger in a food processor. Add sweet potatoes,miso, tahini, soy sauce, and enough reserved sweet potato liquid for a creamy texture (about 3 tablespoons). Whirl in food processor until smooth.

Stir in 1½ tablespoons green onions. Transfer to serving bowl, sprinkle with remaining onions and sesame seeds. Serve slightly warm or at room temperature with bok choy, cucumber slices, celery, bagel chips...

* Miso is a savory, soy-based paste used to season Japanese dishes. White miso typically has a mildly sweet flavor.

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