Thursday, 23 May 2019
Apps and side dishes Dips, Mixes and Sauces Gluten Free Lunch Recipes Vegan Vegetarian

Savory Sweet Potato Dip

Savory Sweet Potato Dip

I’m a crackers and dip kinda girl.  When I made my Rawesome Crackers last week for Vegan MoFo, I knew I would need a tasty dip to go with them.  Normally I would whip up a batch of Homemade Hummus but I was out of chickpeas so I had to get creative.  I literally threw this recipe together by mixing a few of my favorite things.  I love sweet potatoes and the Asian flair added such a great flavor.  While I used this as a dip for my crackers and veggies, it would be perfect as a healthy alternative to traditional mashed potatoes too.

Sarah

Ingredients:

  • 1 large sweet potato, cooked and mashed
  • 1 tsp chopped fresh ginger
  • 2 tbsp sweet white miso
  • 1 tbsp low sodium soy sauce or tamari (if you follow a gluten free diet make sure to use a gluten free sauce)
  • 2 tbsp thinly sliced green onion
  • 2 tsp toasted sesame oil

Preparation:

  1. Place all the ingredients in a bowl and mix well.
  2. Serve as a dip (it’s great with cucumbers, celery or bok choy), a sandwich spread or as an alternative to mashed potatoes.

Nutritional Info:

Makes approximately 2 cups.

Serving size 1/4 cup.

Nutrients per serving:  Calories: 42, Cal. from Fat: 16, Total Fat: 1.5g, Sat. Fat: 0g, Carbs: 6g, Fiber: .5g, Sugars: 4.5g, Protein: .5g, Sodium: 8mg, Chol: 0mg

Notes:

Leftover dip can be stored in an airtight container in the fridge for up to 5 days.

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Savory Sweet Potato Dip
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