Easy Miso Sweet Potato Dip Recipe
A sweet, salty, smooth, and creamy dip or spread. This Miso Sweet Potato Dip is probiotic, nutrient-dense, and easy to make. It’s super versatile and customizable, plus it’s vegan, gluten-free, and healthy!
Servings: 3 -4 serving
Ingredients
- 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
Instructions
- 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.
- 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.
- Blend until fully smooth, scraping down sides of blender and adding additional water if needed to help blend.
- 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.
Notes
Secrets to Success
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- This dip is versatile and customizable depending on your taste and flavor preferences. If you’re not feeling the Asian-inspired miso flavor, switch things up and add garlic, salt, pepper, fresh herbs like chives or cilantro, or other spices you like. I encourage you to play around with it to find your favorite flavor profile.
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- You can also make it a sweet dip with the addition of a touch of maple syrup. The options truly are endless.