Simple Sweetpotato Asian Vinaigrette
Served over apple slices on endive wedges
Created for the North Carolina SweetPotato Commission by:
Dominio Ireland, Raleigh, NC
6 to 8 servings or, about a pint
- 1 ½ cups Fresh sweetpotatoes, cubed to about 1 inch
- ¼ cup Rice wine vinegar
- ¼ cup Avocado oil
- 2 Tbsps. Honey
- 2 Tbsps. Shallots, chopped
- 1 Tbsp White miso
- 1 Tbsp. Fresh ginger, chopped
- 1 Tbsp. Soy sauce
- Pinch of salt and a pinch of pepper
- ½ cup Cold water
Put sweetpotatoes in a microwave proof container and microwave on high for 7 minutes. Let cool.
Place sweetpotatoes in a food processor, add everything else, and blend, adding cold water slowly until you get a smooth consistency.
Serve over salads, use as a dip for vegetables or, dip breads in this luscious vinaigrette.
Refrigerate for up a week.