Miso, Sesame, and Sweet Potato Dip
Need a gluten free and vegan hor d'oeuvre? Miso, Sesame, and Sweet Potato Dip could be an amazing recipe to try. One portion of this dish contains approximately 0g of protein, 0g of fat, and a total of 16 calories. This recipe serves 40. It is perfect for The Super Bowl. If you have soy sauce, green onion tops, deep orange-fleshed sweet potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.
Instructions
Steam sweet potatoes in a large saucepan with a steamer basket and 1 in. water until very tender, about 20 minutes. (If you don't have a steamer, just simmer chunks in the water, stirring occasionally.)
Drain, reserving liquid, and let cool slightly.
Whirl ginger in a food processor to mince.
Add sweet potatoes, miso, tahini, soy sauce, and enough reserved sweet potato liquid for a creamy texture, about 3 tbsp.; whirl until smooth.
Transfer dip to a bowl and stir in 1 1/2 tbsp. green onions.
Sprinkle with remaining 1/2 tbsp. onions and the sesame seeds.
Serve slightly warm or at room temperature with bok choy or cucumber slices.
*Find in the refrigerated foods section.
Make ahead: Up to 2 days, chilled.