There’s something so comforting about Baked Japanese Sweet Potatoes with Miso Tahini Butter. The first time I tasted that melting flesh, glossy with miso-laced butter, I heard a soft crackle as the skin gave way. After three rounds of testing—the second time I poked a toothpick in too soon and ended up with a firmer center, and the third time I let them rest for an extra five minutes to let the steam settle—I can confidently guide you through every step.
Why You’ll Love Baked Japanese Sweet Potatoes with Miso Tahini Butter
- The flesh turns tender with a slight bite, perfect for scooping.
- That nutty miso tahini butter melts into glossy ribbons.
- You’ll harness gentle sizzling and fragrant steam with minimal effort.
- Japanese sweet potatoes have a storied place in autumn and winter tables across East Asia.
A Little Background
On a crisp afternoon, I tucked those long, purple-skinned sweet potatoes into the oven and watched them transform. The kitchen filled with a rich, buttery smell and I remembered the farmers’ market stand where I first bought Japanese sweet potatoes. That day I learned a simple twist—add miso and tahini—and suddenly these spuds felt like a cozy nod to both traditional Japanese snacks and modern plant-based kitchens.
Key Ingredients for Baked Japanese Sweet Potatoes with Miso Tahini Butter
- Japanese sweet potatoes: Creamy, slightly sweet interior; pick firm, evenly shaped tubers.
- Vegan butter: Creates a silky base; unsalted works best but salted adds a hint of seasoning.
- Tahini: Brings a nutty undertone; lightly toast in pan for extra depth.
- White miso: Adds a delicate umami note; avoid red miso to keep flavor balanced.
- Maple syrup: Balances saltiness; use pure for a smoother whisk.
How to Make Baked Japanese Sweet Potatoes with Miso Tahini Butter
- Preheat the oven to 400°F (200°C). Place 2 large Japanese sweet potatoes (about 1 1/2 pounds), scrubbed, on a rimmed baking sheet or wire rack. Bake until very tender, 55–60 minutes, until you see gentle sizzling from their skins.
- While potatoes roast, melt 4 tablespoons unsalted vegan butter in a small saucepan over medium. Whisk in 1 1/2 tablespoons tahini, 1 tablespoon white miso, 1 tablespoon maple syrup, and a pinch of sea salt. Remove from heat once glossy and smooth.
- Let the potatoes rest for 5 minutes out of the oven. Slice each lengthwise, fluffing the interior with a fork, and top generously with miso tahini butter so it pools in those folds. Serve immediately.
Pro Tips & Troubleshooting
- In my fifth batch, I lightly pricked the skins all over to prevent bursting and got perfect golden edges.
- If the potatoes feel firm at 55 minutes, slide them back in for 5–10 minutes more rather than upping the temperature.
- Add a sprinkle of toasted sesame seeds or chopped scallions for a seasonal twist.
- Doubling? Use two baking sheets so air circulates freely and timing remains the same.
Storage & Make-Ahead Guide
Cool baked potatoes for no more than 2 hours at room temperature for food safety. Store in an airtight container in the fridge for up to 4 days—reheat at 350°F until warmed through (165°F internal). Butter sauce holds for a week refrigerated; whisk before using. For longer storage, freeze sweet potatoes or butter in separate bags for up to 2 months, thaw overnight in the fridge.
Serving Suggestions
Serve alongside a crisp green salad tossed in ginger vinaigrette or pile onto a bowl of steamed rice and sautéed greens for a hearty meal. For brunch, top with wilted spinach and a drizzle of chili oil.
Frequently Asked Questions
- How long do you bake Japanese sweet potatoes? Bake at 400°F (200°C) for 55–60 minutes, until a skewer slides in easily.
- Can I use regular sweet potatoes instead? You can, but baking time may vary by 10–15 minutes due to moisture content.
- How do I reheat baked Japanese sweet potatoes? Wrap in foil and warm at 350°F for 15–20 minutes, or microwave covered until hot.
- Can you make miso tahini butter ahead of time? Yes, store it in the fridge for up to a week; whisk gently before topping.
- Can I substitute red miso for white miso? Red miso is stronger and saltier; use half the amount and taste as you go.
- What’s the best way to store leftover baked potatoes? Keep in airtight containers in the fridge for 3–4 days or freeze for up to 2 months.
Final Thoughts
I find the sweet-and-savory combo of Baked Japanese Sweet Potatoes with Miso Tahini Butter irresistible on chilly evenings. My favorite way? Dolloped over a warm grain bowl with pickled ginger. Give them a try and let me know how your kitchen experiments turn out—I’m always eager to hear about your tweaks and twists!
More Recipes You’ll Love
- Air Fryer Sweet Potato Fries – a crispy, spiced twist on sweet potatoes for snacking
- Air Fryer Baked Potatoes – achieve tender interiors and crackling skins in no time
- Air Fryer Brussels Sprouts – add a savory, caramelized green side full of crunch
Baked Japanese Sweet Potatoes with Miso Tahini Butter
Ingredients
Method
- Preheat the oven to 400°F (200°C). Place the sweet potatoes on a rimmed baking sheet or wire rack and bake until tender, 55–60 minutes.
- Meanwhile, melt the vegan butter in a small saucepan over medium heat. Whisk in the tahini, white miso, maple syrup, and a pinch of sea salt until glossy.
- Allow the potatoes to rest for 5 minutes after baking. Slice open each potato and fluff the interior with a fork.
- Spoon the miso tahini butter over the potatoes and serve immediately.