Basically, I’m beginning to think that sweet potato is like chocolate….. there seems to be very little that does not benefit from the addition of sweet potato. I try to always keep some on hand because in and of themselves they are a great addition to any meal as a simple side (or with the addition of some walnuts a breakfast!). Pop a sweet potato (or 4) in the oven if you have time, or the microwave if you don’t and 4 – 40 minutes later you have a delicious and healthy side that is even better with a little cinnamon sprinkled, a little coconut oil drizzled, a little salt scattered, yum.
One appreciates such simplicity when life is complicated by school and work and, well, life. As a result of all the complications, lately I have not been very adventurous in creating whole new entrees. (Or in posting – thank you Little Sis for picking up the slack!). I hate receiving an unenthusiastic, “Oh,” or “Again?” when I answer queries about dinner. But I have found that a great way to inspire new combos when I am uninspired is to try a new sauce or dip. Pour or spread something flavorful on old standbys and suddenly it’s like a whole new thing. I think dips are particularly nice because they also fill the bill with veggies or Ezekiel bread as a snack, or as a way to make a sandwich very special. Combine this idea with my love of sweet potatoes and I could not pass up this recipe that I found in an old issue of Vegetarian Times (I’m a little behind in my non-school reading!!). This sweet potato dip is rounded out in terms of flavor, consistency and protein content with some white miso and in terms of flavor with lime and ginger. Simple, delicious and it was scooped onto tortilla chips and added to a tortilla with cheese and salsa in it’s debut in our household.
Miso-Lime Sweet Potato Dip (from Vegetarian Times)
2 medium sweet potatoes
2 Tbsp. white miso paste (soy bean paste available in the refrigerated section of some groceries – also great for making miso soup!)
2 Tbsp. lime juice (I think next time I’ll cut down on the lime juice just a tad – maybe 1.5 Tbsp)
1 tsp freshly grated ginger (Freeze your fresh ginger root and it becomes very easy to grate and lasts a good long time!)
1/2 tsp lime zest for garnish (optional)
salt and pepper (optional)
Cook the sweet potatoes until very soft.
Cool until you can touch them then cut into chunks with skin on and toss in the food processor
Add the other ingredients and process until smooth. You may have to add a little water – I added about 2 teaspoons – to desired consistency.
Then dip, spread, slather and put it anywhere that might change the “Oh,” or “Again?” into, “That sounds interesting,” and eventually, “I like this!” My son ate his in a tortilla with cheese and salsa.
I was thinking the addition of some black beans (just open a can on a busy night!) would have been perfect.
Mr Bigg Sis and I complemented the last of the leftover chicken soup with the dip and chips. Really made those last 2 bowls of chicken soup more interesting!
If you would like to try some dips or sauces to easily add interest to the same old same old…. Here are some more to try! Happy Dipping and Spreading my friends!