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

Simple Sweetpotato Asian Vinaigrette


  • 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.