Let me tell you about a dish that's been a game-changer in my kitchen: Smoked Paprika & Sweet Potato Miso. It all started last fall. The weather got colder so I wanted something warm, comforting, and healthy. Plus, I was kinda obsessed with smoked paprika at the time, putting it on everything. One evening, I was experimenting with roasted sweet potatoes and miso, and BAM! This incredible creation was born.
It's not just a dip; it's a flavorful experience. The smokiness of the paprika, the sweetness of the potatoes, and the umami-rich miso create a symphony of flavors that dance on your taste buds. I know it sounds fancy, but don't fret. It's ridiculously easy to make, requiring minimal effort and simple ingredients. You probably have half of them in your pantry already!
Required Equipments
- Baking Sheet
- Parchment Paper
- Large Bowl
- Small Bowl
- Blender or Food Processor
- Vegetable Peeler
- Chef's Knife
Smoked Paprika and Sweet Potato Miso: Frequently Asked Questions
Smoked Paprika and Sweet Potato Miso
This Smoked Paprika & Sweet Potato Miso is a flavorful and versatile dip or spread, combining the smokiness of paprika, the sweetness of sweet potatoes, and the umami of miso. It's easy to make, packed with nutrients, and perfect for various uses, from dipping veggies to spreading on sandwiches.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's get those sweet potatoes ready. Preheat your oven to 400°F (200°C). While it's heating up, wash two medium sweet potatoes (about 1 pound total). No need to peel them just yet!
- Now, carefully slice the sweet potatoes into roughly 1-inch cubes. Aim for uniformity so they cook evenly. Toss the cubed sweet potatoes in a large bowl with 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, and a pinch of salt and pepper. Make sure every piece is nicely coated.
- Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup a breeze. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized. You'll know they're ready when a fork easily pierces through.
- While the sweet potatoes are roasting, let's prepare the miso dressing. In a small bowl, whisk together 2 tablespoons of white miso paste (I prefer mellow white miso for this), 2 tablespoons of maple syrup (the real stuff!), 1 tablespoon of rice vinegar (adds a lovely tang), 1 tablespoon of tahini (for creaminess), and 1 tablespoon of water. Whisk until smooth and creamy. If it's too thick, add a teaspoon more of water at a time until you reach your desired consistency.
- Once the sweet potatoes are roasted and slightly cooled, transfer them to a blender or food processor. Add the miso dressing to the blender. Blend until smooth and creamy. You might need to scrape down the sides a few times to ensure everything is fully incorporated. The mixture should be vibrant and velvety.
- Taste the miso and adjust seasonings as needed. You might want to add a pinch more salt, a dash of smoked paprika, or a touch more maple syrup for sweetness. Remember, it's all about personal preference!
- Pour the smoked paprika & sweet potato miso into a serving bowl. Garnish with a sprinkle of chopped fresh cilantro or parsley and a drizzle of olive oil. Serve warm or at room temperature with your favorite dippers, such as pita bread, veggie sticks, or even as a spread on sandwiches. Trust me; it's delicious!
- Consider adding a bit of lemon juice to the dressing for an extra zing. Also, for a richer flavor, you can roast a whole head of garlic alongside the sweet potatoes and blend a few cloves into the miso!
📝 Notes
🍎 Nutrition
Calories: 250 kcal
Protein: 5g
Fat: 10g
Carbohydrates: 35g
Fiber: 5g
Calcium: 50mg
