This Miso Sweet Potato Dip is the perfect balance of sweet, salty, umami and spreads beautifully on top of toast. You can dip your favourite veggies or crackers in or use it as a spread in a sandwich or burger too.

It’s vegan, gluten free, oil free, made with whole plant food ingredients and miso to support gut health. It’s a beautiful orange colour, packed with beta carotene and fiber, and once you see how easy it is to make, it might become part of your weekly routine too. I love whipping up a batch every week and incorporating into my meals but to be honest, have never made it past three days without finishing it all!

Aside from roasting sweet potatoes (which can be done in advance) this recipe requires zero prep before tossing ingredients into a blender or food processor. The ginger and miso make for an Asian inspired flavour, and both ingredients are actually very supportive of the digestive system. Miso in particular is rich in probiotics, and requires no cooking or heating in this recipe. Miso retains its good bacteria when not exposed to high heat, and it adds a rich, umami flavour. You all know how much I love miso, which is why I use it in SO many of my recipes!

I’ll keep it short and sweet, but trust me when I say this dip is a must for any toast lovers looking to switch it up with a new spread, or crudité fans that want something other than hummus to dip into.

Miso Sweet Potato Dip (vegan, gluten free, oil free)

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• Author: Remy
• Total Time: 25 minutes
• Yield: 3-4 serving 1x

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Description

A sweet, salty, smooth and creamy dip or spread. This Miso Sweet Potato Dip is probiotic, nutrient dense and easy to make. Vegan, gluten free, oil free and whole food plant based.

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Ingredients

Scale 1x2x3x

• 1 large sweet potato
• 2 tablespoons miso paste (use chickpea miso or alternative if allergic to soy)
• 1 tablespoon tahini or nut/seed butter of choice
• 1/4 cup water (more as needed)
• 1/4 tsp powdered ginger or small knob of freshly grated

optional toppings

• pinch of shichimi seven spice or chili flakes
• sprinkle of nori
• sesame seeds
• thinly sliced radish
• sesame oil for additional flavour

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Instructions

1. Begin by roasting your sweet potato. I prefer using bright orange sweet potatoes as the texture works best for this recipe. Slice potato in half length-wise and place face down onto a lined baking tray or silicone baking mat (no oil required). Bake at 400F for about 30-35 minutes, or until sweet potato is fork tender and slightly caramelizes. Cook time will vary based on potato size.
2. In a food processed or blender, add roasted sweet potato flesh, no skin, along with water, miso, tahini or nut/seed butter of choice, ginger and if you like it spicy, a little dash of seven spice or chili flakes.
3. Blend until fully smooth, scraping down sides of blender and adding additional water if needed to help blend.
4. Best served fresh. Store in an airtight container in the refrigerator for up to 2-3 days. If mixture thickens in fridge, heat and re-blend before enjoying.

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Category: spreads and dips
• Method: blending

Keywords: asian, vegan, gluten free, oil free, sweet potato, miso, probiotic, sugar free, whole food plant based, healthy

Like sweet potato? Check out these Sweet Potato Cakies or Sweet Potato Dessert Boats. For more miso recipes, try this Creamy Cashew Broccoli Salad, Miso Mushroom Burger, Zoodle Soup and Miso Butternut Squash Soup.

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