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Baked Japanese Sweet Potatoes with Miso Tahini Butter

Baked Japanese Sweet Potatoes with Miso Tahini Butter

Tender Japanese sweet potatoes roasted until soft and topped with a nutty miso tahini butter.
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Prep Time 5 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 2 servings
Course: Side Dish
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Main
  • 2 Japanese sweet potatoes (about 1 1/2 pounds) scrubbed
  • 4 tablespoons vegan butter
  • 1.5 tablespoons tahini
  • 1 tablespoon white miso
  • 1 tablespoon maple syrup
  • 1 pinch sea salt

Method
 

Main
  1. 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.
  2. 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.
  3. Allow the potatoes to rest for 5 minutes after baking. Slice open each potato and fluff the interior with a fork.
  4. Spoon the miso tahini butter over the potatoes and serve immediately.

Notes

Cool baked potatoes for up to 2 hours at room temperature before refrigerating.
Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.