Is there anything you can’t do with sweet potatoes?
Last week, I shared a “Food 52” recipe for how to use the juice from roasted sweet potatoes to boil into an earthy version of caramel.
Great recipe, but after you squeeze out the juice, you’re left with a pile of mashed sweet potato. What’s a fast way to use that up?
Sure, you can just whisk a little butter in it and call it a side dish. But I found another idea from Vegetarian Times: A sweet potato dip flavored with miso, lime and ginger. Even if you don’t make sweet potato caramel, you can still make it and serve it with rice crackers as a quick but healthful appetizer or an easy lunch.
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Miso-Lime Sweet Potato Dip
Adapted from the special edition magazine Fresh 5-Ingredient Recipes from the editors of vegetariantimes.com.
2 cups cooked, mashed sweet potato (or 2 medium sweet potatoes, microwaved or roasted until soft, then peeled)
3 tablespoons white miso paste
2 teaspoons grated lime zest, divided
3 tablespoons lime juice
1 teaspoon grated fresh ginger
Salt and freshly ground pepper to taste
Place the cooked sweet potato in a food processor with the miso, 1 teaspoon lime zest, lime juice and ginger. Pull several times until mostly smooth. Season to taste with salt and pepper.
Serve garnished with the remaining 1 teaspoon lime zest.
Yield: About 2 cups.