nutritional information

Per 2-Tbs. serving:

  • 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
Vegan

Miso-Lime Sweet Potato Dip

Miso-Lime Sweet Potato Dip

Makes 2 cups

Play up the Asian flavors in this spread by serving it with rice crackers or sliced daikon radishes.
  • 2 medium sweet potatoes (1 ¼ lb.)
  • 2 Tbs. white miso paste
  • 2 Tbs. lime juice
  • 1 tsp. grated fresh ginger
  • ½ tsp. grated lime zest, plus more for garnish (optional)

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.

October 2013 p.39

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comments

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.

Sarah Aichele - 2013-10-24 16:58:40