2 Tbs white miso paste
2 Tbs lime juice
1 tsp grated fresh ginger
1) Pierce sweet potatoes with fork and microwave 7 to 10 minutes, or until soft (or bake 1 hour in 400F 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 achieve desired consistency. Season with salt and pepper, if desired. Serve warm or at room temperature.
Review: This was pretty tangy, which I wasn't expecting. It was filling and had an exotic taste. However, I wasn't wowed and wouldn't make it again.
Adapted from:
http://www.vegetariantimes.com/recipe/miso-lime-sweet-potato-dip/
No comments:
Post a Comment