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Miso-Lime Sweet Potato Dip

Play up the Asian flavors in this spread by serving it with rice crackers or sliced daikon radishes.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 medium sweet potatoes (1 ¼ lb.)
Ingredient Line: 
2 Tbs. white miso paste
Ingredient Line: 
2 Tbs. lime juice
Ingredient Line: 
1 tsp. grated fresh ginger
Ingredient Line: 
½ tsp. grated lime zest, plus more for garnish (optional)

Instructions: 

1. Pierce sweet potatoes with fork, and microwave 7 to 10 minutes, or until soft. (Or bake 1 hour in 400°F oven.) Cool sweet potatoes 10 minutes, or until easy to handle, and then halve and coarsely chop (leave skins on).

2. Transfer chopped sweet potatoes to food processor, add remaining ingredients, and pulse until smooth, adding up to 2 Tbs. water, if necessary to achieved desired consistency. Season with salt and pepper, if desired. Serve warm or at room temperature, garnished with lime zest, if using.

Nutrition Information: 

Calories: 
32
Protein: 
<1 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
Carbohydrates: 
7 g
Cholesterol: 
0 mg
Sodium: 
78 mg
Fiber: 
1 g
Sugar: 
2 g
Yield: 
Makes 2 cups

Comments on this Recipe

Really tasty and easy to make! The miso added a delicious Asian flare to the sweet potatoes. I served it with carrots, cucumbers, and rice crackers. My 5 year old was gobbling it up so I'll probably make it again.