Sweet Potato Dip With Miso & Sesame
- 24 Sesame Crisps
- 1 large sweet potato
- 1/2 tbsp. sesame oil
- 1 tbsp. white miso, or to taste
- 1 bunch green onions
- 1/4 cup Greek yogurt or sour cream(optional)
- White sesame seeds
- Kosher salt and freshly-ground pepper
Peel the sweet potato and cut into large chunks. Place sweet potato in a small saucepan and add water about halfway up; lightly salt the water. Simmer sweet potato until very tender and easily pierced with the tip of a paring knife. Remove from heat, drain water and return pan to heat to allow any residual water to evaporate. When dry, vigorously mash. Add miso, sesame oil, salt and pepper to taste. If you would like a creamier consistency, add a little Greek yogurt or sour cream. Serve warm or at room temperature, garnished with fresh scallions and sesame seeds.
This dip is remarkably healthy and lends itself well to adaptation — you could also add garlic, onions, cubed winter squash or carrots while simmering the sweet potato chunks. Keep in mind that in order to achieve the smoothest texture you might have to simmer the vegetables longer. You may also need to use a food processor or food mill, especially with harder vegetables like carrots. You can use white beans in place of the yogurt or sour cream to produce a smooth and creamy (but dairy-free) texture. Warming spices, such as ginger, turmeric or cumin, would add delicious layers of flavor to this dip.