Baked Japanese Sweet Potatoes with Miso Tahini Butter
User Reviews
5
Baked Japanese Sweet Potatoes with Miso Tahini Butter
Description
Baked Japanese Sweet Potatoes with Miso Tahini Butter showcase the balance of sweetness from the tender roasted sweet potatoes and savory depth from the miso tahini butter topping. Baking the potatoes whole ensures a soft interior with well-caramelized skin. Combining vegan butter with white miso, tahini, lime zest and juice, toasted sesame oil, agave nectar, and red pepper flakes creates a creamy, tangy, and slightly spicy spread that melts over the warm potatoes.
The spread is whipped smooth for an even coating and can be customized by adjusting the amounts of miso, lime juice, and sesame oil to taste. The final dish is garnished with toasted sesame seeds, flaky sea salt, fresh cilantro leaves, lime zest, and optionally furikake or gomasio seasoning to enhance texture and flavor layers.
Toasting sesame seeds is a simple step that adds a nutty aroma and crunch, boosting the overall experience. Baking times vary according to potato size, and the resting step inside the turned-off oven ensures fully tender, evenly cooked potatoes.
Ingredients
- 2 pounds sweet potato Japanese variety
Miso Tahini Butter
- 5 tablespoons vegan butter softened at room temperature
- 1 tablespoon white miso plus more to taste
- 2 tablespoons tahini good-quality
- 1/2 lime zested, medium
- 1 ½ tablespoons lime juice plus more to taste
- 1 teaspoon sesame oil plus more to taste, toasted
- 1/2 to 1 teaspoon agave nectar
- red pepper flakes a few pinches
For serving
- 1 tablespoons sesame seeds toasted
- sea salt flaky
- 1/2 cup cilantro fresh leaves
- lime zest
- furikake or gomasio; optional; vegan
Instructions
- Preheat the oven to 375°F/190°C.
- Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
- 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. 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.
- Once the sweet potatoes are done, slice them open and spread the miso butter tahini on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.
Notes
- Toast sesame seeds in a dry skillet over medium heat, tossing often until lightly golden, about 3 to 5 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Sodium | 410mg | 17% |
| Potassium | 848mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 11g | 22% |
| Vitamin A | 32995IU | 660% |
| Vitamin C | 11mg | 12% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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