Baked Japanese Sweet Potatoes with Miso Tahini Butter
Tender baked Japanese sweet potatoes topped with a silky miso tahini butter that melts into every crevice for an umami-rich side.
Ingredients
Sweet Potatoes
- 3 Japanese sweet potatoes 8–10 ounces each, scrubbed and dried
Miso Tahini Butter
- 3 Tbsp cashew butter
- 1.5 Tbsp tahini stir before measuring
- 1.5 Tbsp white miso paste
- 1 Tbsp maple syrup
- 0.25 tsp fine Himalayan salt
- 0.5 tsp water optional, to thin
Instructions
Sweet Potatoes
- Preheat oven to 425°F (218°C) and position a rimmed sheet pan on the middle rack. Wash and dry the Japanese sweet potatoes, brush each with neutral oil and poke all over with a fork.
- Bake the potatoes for 50 minutes, until their skins crackle and the flesh yields to a fork with slight give.
Miso Tahini Butter
- Whisk together cashew butter, tahini, white miso, maple syrup, salt and water in a small bowl until silky smooth.
- Remove the potatoes from the oven and let them rest for 5 minutes. Slice each open lengthwise, dollop on miso tahini butter, and serve warm.
Notes
Personal testing revealed that resting the potatoes for 5 minutes before slicing prevents the butter from turning watery and helps the flesh set properly.
Always refrigerate cooked potatoes within 2 hours of baking and store miso tahini butter in an airtight container for up to 7 days. Reheat potatoes at 350°F (175°C) for 10–12 minutes or microwave in short bursts to retain moisture.