An Asian (miso)-Latin American (sweet potato) type appetizer dip, spread on sandwiches, or topped on vegetables.
Makes 2 cups (480 ml)
2 medium organic sweet potatoes*
2 Tbs. (30 ml) each organic: lime juice and white miso* paste
1 Tbs. (15 ml) grated ginger
1/2 tsp. (2,5 ml) grated organic lime zest (for appetizer: some zest for garnish)
1. Pierce sweet potatoes with a folk, leave skins on.
2. Cook until soft: either
- microwave 7-10 minutes
- bake an hour at 400℉ (205℃)
3. Cool sweet potatoes about 10 minutes.
4. Cut them in half and coarsely chop them.
5. Blend in a food processor with the other ingredients with about 2 Tbs. (30 ml) of water.
6. Serve:
- warm or at room temperature as an appetizer dip garnished with lime zest
- warm over vegetables, meat, or fish
- cold for a sandwich spread
* Sweet potatoes were found in Peru, dated to nearly 8000 BCE.
* Miso みそ or 麹菌 /kōjikin/ (Japanese) is fermented soybeans, rice, or barley.
