Miso, Sesame, And Sweet Potato Dip

• 1 pound deep orange-fleshed sweet potatoes (often labeled "yams"), peeled and cut into 1- to 2-in. chunks
• 2 teaspoons chopped fresh ginger
• 2 tablespoons white (shiro) miso*
• 1 1/2 tablespoons tahini (sesame paste)
• 2 teaspoons soy sauce
• 2 tablespoons thinly sliced green onion tops
• 1 1/2 teaspoons toasted sesame seeds

1. Steam sweet potatoes in a large saucepan with a steamer basket and 1 in. water until very tender, about 20 minutes. (If you don't have a steamer, just simmer chunks in the water, stirring occasionally.) Drain, reserving liquid, and let cool slightly.
2. Whirl ginger in a food processor to mince. Add sweet potatoes, miso, tahini, soy sauce, and enough reserved sweet potato liquid for a creamy texture, about 3 tbsp.; whirl until smooth.
3. Transfer dip to a bowl and stir in 1 1/2 tbsp. green onions. Sprinkle with remaining 1/2 tbsp. onions and the sesame seeds. Serve slightly warm or at room temperature with bok choy or cucumber slices.
4. *Find in the refrigerated foods section.
5. Make ahead: Up to 2 days, chilled.
6. Note: Nutritional analysis is per 3-Tbsp. serving.

orangefleshed sweet potatoes, fresh ginger, white, tahini, soy sauce, sesame seeds

Taken from www.myrecipes.com/recipe/miso-sesame-sweet-potato-dip (may not work)