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Sweet potato cream dip with soy sauce
Naturally Brewed Soy Sauce
Marinades, Dressings & Dips
Vegetables
Vegetarian kitchen
Christmas season
Preparation time < 20 mins
Total time
15 mins
Preparation time:
15 mins
Nutrition facts (per portion):
516 kJ / 123 kcal
Fat:
2.7 g
Protein:
1.7 g
Carbohydrates:
20.8 g
Ingredients for 4 portion(s)
- 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)
Preparation
- 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, cover the sweet potato with cling film and let it cool down for a short time, peel it and cut it into rough cubes.
- Boil up white wine, mineral water and brown sugar in a small pot. When the sugar is dissolved, add the soy sauce and let it cool down.
- Put the sweet potato cubes, the cooked seasoning mixture, cayenne pepper and sesame oil in a blender and puree.
- Shortly before serving, first pour the sour cream (or whipped cream) into a small bowl or glass, then add the sweet potato dip and serve.
The sweet potato cream dip goes very well e.g:
- Tortilla chips
- Grissini
- Crackers
- Toast bread cut into stripes/sticks
Used products in this recipe
Total time
15 mins
Preparation time:
15 mins
Nutrition facts (per portion):
516 kJ / 123 kcal
Fat:
2.7 g
Protein:
1.7 g
Carbohydrates:
20.8 g
Ingredients for 4 portion(s)
- 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)
