Description
A delightful twist on traditional baked sweet potatoes, topped with a savory miso tahini butter that combines earthy sweetness with umami flavors.
Ingredients
Scale
- 2 pounds Japanese sweet potatoes
- 5 tablespoons vegan butter, softened
- 1 tablespoon white miso (plus more to taste)
- 2 tablespoons tahini
- 1/2 medium lime, zested
- 1 1/2 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
- 1 tablespoon toasted sesame seeds
- Flaky sea salt, to taste
- 1/2 cup fresh cilantro leaves
- Optional: Vegan furikake or gomasio for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly slash or prick the sweet potatoes several times with a knife.
- Place the potatoes on a baking sheet and bake for 75 minutes.
- Let them rest in the oven for an additional 45–60 minutes.
- Mix vegan butter, tahini, miso, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes in a bowl until smooth.
- Slice open the potatoes and generously spread the miso tahini butter on top.
- Garnish with sesame seeds, flaky sea salt, and fresh cilantro.
- Enjoy your dish!
Notes
Leftovers can be stored in the fridge for up to 3 days. You can prepare the miso tahini butter a day ahead for better flavor melding.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sweet potatoes, vegan recipe, miso tahini, Japanese cuisine, comforting food
