Creamy Sweet Potato Dip with Soy Sauce
The sweet potato cream dip goes very well with tortilla chips, grissini, crackers and strips of toasted bread or pitta
- Preparation Time5 mins
- Cooking Time10 mins
Nutrition per serving
- Energy124 Kcals
- 200 g sweet potato
- 60 ml sweet white wine
- 160 ml mineral water
- 2 tbsp brown sugar
- 2 tbsp Kikkoman Naturally Brewed Soy Sauce
- ½ tsp cayenne pepper
- 1 tsp sesame oil
- 3 tbsp sour cream (or whipped cream)
Wash the sweet potato, cut it into approx. 1.5 cm thick slices and place them next to each other on a plate. Cover with cling film and cook in the microwave at 600 watts for about 3-4 minutes.
Take out the plate and let the sweet potato cool down for a short time, then peel and cut it into rough cubes.
Boil the white wine, mineral water and brown sugar in a small pan. When the sugar is dissolved, add the soy sauce and let it cool down.
Put the sweet potato cubes, the cooked mixture, cayenne pepper and sesame oil in a blender and puree.
Just before serving, first pour the sour cream (or whipped cream) into a small bowl or glass, then add the sweet potato dip and serve.