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This sweet potato dip has asian ingredients: rice wine vinegar and white miso. We like the fusion feature that welcomes people from beyond European cultures to Thanksgiving.
The recipe was created for the North Carolina Sweet Potato Commission by Domino Ireland of Raleigh.
You can also thin it with oil and serve it as a salad dressing. Toss in some dried cranberries and pecans for a holiday touch.
1½ cups fresh sweet potatoes, cubed to 1 inch
¼ cup rice wine vinegar
¼ cup avocado oil (substitute olive oil)
2 tablespoons honey
2 tablespoons shallots, chopped
1 tablespoon white miso
1 tablespoon fresh ginger, chopped
1 tablespoon soy sauce
Pinch each of salt and pepper
½ cup cold water
Ingredients For 6-8 Servings (1 Pint)
Triscuits or Wheat Thins (we prefer them to the bread in the photo)
1. PLACE the sweet potatoes in a microwave-proof container and microwave on high for 7 minutes. Let cool.
2. PLACE the sweet potatoes in a food processor, add the other ingredients and blend, adding the cold water slowly until you get a smooth consistency.
3. REFRIGERATE until ready to serve, up to one week.
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 A fall-inspired sweet potato dip to serve with cocktails (photo © North Carolina Sweet Potato Commission).
 It’s easy to slice apples with an apple wedger (photo © Pampered Chef).
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