Miso, Sesame, and Sweet Potato Dip

Ingredients

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

Equipment

• food processor
• bowl
• sauce pan
• steamer basket

Directions

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.)
2. Drain, reserving liquid, and let cool slightly.
3. Whirl ginger in a food processor to mince.
4. Add sweet potatoes, miso, tahini, soy sauce, and enough reserved sweet potato liquid for a creamy texture, about 3 tbsp.; whirl until smooth.
5. Transfer dip to a bowl and stir in 1 1/2 tbsp. green onions.
6. Sprinkle with remaining 1/2 tbsp. onions and the sesame seeds.
7. Serve slightly warm or at room temperature with bok choy or cucumber slices.
8. *Find in the refrigerated foods section.
9. Make ahead: Up to 2 days, chilled.