This recipe was taken from Vegetarian Times. I usually like to change the ingredients a bit and experiement with recipes, but this one seemed perfect the way it was! This dip is rich in Vitamin A and other beneficial carotenoids. Additionally, the miso contains many beneficial enzymes that are results of the fermentation process, and can help with digestion.
2 medium sweet potatoes
2 tablespoons white miso paste
2 tablespoons lime juice
1 teaspoon grated fresh ginger
Preheat oven to 400 degrees. Wash sweet potatoes, and bake for 1 hour, or until tender. Cool sweet potatoes 10 minutes, or until easy to handle, and then halve and coarsely chop (with skins).
Transfer chopped sweet potatoes to food processor, add remaining ingredients, and pulse until smooth, adding up to 2 tablespoons water if necessary. Season with salt and pepper.
Photo credit: misorecipes.net (a great resource for Miso info and recipes)