5.0 from 138 votes
Baked Japanese Sweet Potatoes with Miso Tahini Butter
Enjoy something delicious and satisfying with this easy-to-make recipe.
Prep Time
5 mins
Cook Time
2 hrs 5 mins
Total Time
2 hrs 20 mins
Servings: 4
Calories: 378 kcal
Course:
Side Dish , Appetizer , Dinner
Cuisine:
American
Ingredients
- 2 pounds Japanese 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
For serving
- 1 tablespoons toasted sesame seeds*
- Flaky sea salt
- 1/2 cup fresh cilantro leaves
- lime zest
- Optional: vegan furikake or gomasio
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.
Cup of Yum
Notes
- * To toast sesame seeds, add the seeds to a skillet over medium heat and toss occasionally until lightly golden, 3-5 minutes.
Nutrition Information
Calories
378kcal
(19%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
7g
Trans Fat
1g
Sodium
410mg
(17%)
Potassium
848mg
(24%)
Fiber
8g
(32%)
Sugar
11g
(22%)
Vitamin A
32995IU
(660%)
Vitamin C
11mg
(12%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 378
% 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.