sweet potatoes batta exfoliate 3937451

Baked Japanese Sweet Potatoes with Miso Tahini Butter

Add-ons, Appetizers

Yield: 4 servings

NOTE: I have use this primarily with ‘regular’ sweet potatoes.  Still delicious but adjust oven times and temperature as follows: increase the oven temperature to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife, place on a parchment paper-lined baking sheet, and bake for 45-55 minutes, or until the potatoes are fork tender and don’t give any resistance.

Ingredients:

  • 2 pounds of Japanese or regular Sweet Potatoes

Miso Tahini Butter:

  • 5 tablespoons vegan butter, softened at room temperature
  • 1 tablespoon white miso, plus more to taste
  • 2 tablespoons good-quality tahini
  • 1/2 of a medium lime, zested
  • 1 ½ tablespoons lime juice, plus more to taste
  • 1 teaspoon toasted sesame oil, plus more to taste
  • 1/2 to 1 teaspoon agave nectar
  • A few pinches of red pepper flakes
  • 1 tablespoons toasted sesame seeds*
  • Flaky sea salt
  • 1/2 cup fresh cilantro leaves
  • Lime zest

Optional: vegan furikake or gomasio

Instructions:

  1. Preheat the oven to 375°F/190°C.
  2. Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation.
  3. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack.
  4. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones).
  5. Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
  6. Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium
    bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth.
  7. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
  8. Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top.
  9. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt.
  10. Top with fresh cilantro.
  11. Zest with lime before serving.
  12. (optional) sprinkle with gomasio or furikake (but who would not? Gomasio is like Japanese Tahin 😊

Notes
* To toast sesame seeds, add the the seeds to a skillet over medium heat and toss occasionally until lightly golden, 3-5 minute.