Sticky Tahini Butter Sweet Potatoes Recipe
If you’re craving a dish that is irresistibly rich, packed with layers of flavor, and just downright comforting, you need to try these Sticky Tahini Butter Sweet Potatoes. This recipe perfectly balances the natural sweetness of roasted sweet potatoes with a luscious tahini butter and an addictive sticky glaze that combines maple syrup, tangy vinegar, and a punch of heat. Every bite is a cozy hug of nutty, sweet, savory, and spicy goodness that feels like a celebration on your plate. Whether you want a show-stopping side or a satisfying vegetarian main, these Sticky Tahini Butter Sweet Potatoes will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of Sticky Tahini Butter Sweet Potatoes is that the ingredient list is delightfully straightforward, but each element plays a key role in developing the dish’s rich, complex flavor and appealing texture. From buttery smooth tahini to the crunchy toasted seeds, every item enhances the final dish in its own wonderful way.
- Sweet potatoes: The star ingredient, these bring natural sweetness and creamy flesh when roasted perfectly.
- Extra-virgin olive oil: Adds richness and helps crisp the skin while roasting.
- Unsalted butter: Room temperature for easy mixing and adds luxurious creaminess to the tahini blend.
- Tahini: A rich sesame paste that gives the dish a toasty, nutty depth.
- White miso paste: Adds an umami boost that balances the sweetness beautifully.
- Maple syrup or agave nectar: The sweet backbone of the sticky glaze, bringing warmth and caramel notes.
- Apple cider vinegar: Cuts through sweetness with a bright tang for perfect harmony.
- Hot chilli paste: Choose your favorite like sriracha or gochujang to add a satisfying kick.
- Toasted sesame seeds: For a subtle crunch and extra sesame flavor.
- Sunflower seeds: Offer contrasting texture and mild nutty tones.
- Fresh coriander: Adds freshness and a vibrant pop of green to finish the dish.
How to Make Sticky Tahini Butter Sweet Potatoes
Step 1: Roast the Sweet Potatoes
Start by giving your sweet potatoes a good scrub and pricking them all over with a fork. Drizzle with extra-virgin olive oil and sprinkle with salt to help the skins crisp up beautifully during roasting. Pop them into a preheated oven at 180°C (or 160°C fan) for 45 minutes to an hour, depending on their size, until the outsides turn crisp and the insides are tender enough to pierce with a knife. Alternatively, if you’re short on time, you can air fry them at the same temperature for 35 to 45 minutes for similar results.
Step 2: Prepare the Tahini Butter
While the sweet potatoes roast, whisk together the room temperature unsalted butter, tahini, and white miso paste. This mixture becomes your creamy, umami-packed tahini butter that melts over the warm potatoes to create decadence with every bite.
Step 3: Make the Sticky Glaze
In a small saucepan over medium heat, combine maple syrup, apple cider vinegar, hot chilli paste, toasted sesame seeds, and sunflower seeds. Bring the mixture to a boil, then reduce the heat to medium-low and simmer gently for 7 to 10 minutes. The glaze will thicken into a glossy syrup that perfectly complements the buttery sweet potatoes with a lively sweet-spicy tang and delightful crunch.
Step 4: Assemble and Serve
Carefully halve the roasted sweet potatoes and arrange them on a platter. Dollop a teaspoon of the tahini miso butter on each half, then lavish generously with the sticky glaze. Finish by sprinkling over fresh coriander for a fresh, herbal brightness that cuts through the rich flavors nicely. Now, dive in and savor each luscious bite of these Sticky Tahini Butter Sweet Potatoes!
How to Serve Sticky Tahini Butter Sweet Potatoes
Garnishes
Fresh coriander is a must for its herbaceous lift, but feel free to experiment with finely sliced spring onions, a sprinkle of chili flakes for extra heat, or even a few pomegranate seeds for a burst of juicy color and tartness. These simple touches enhance the presentation and elevate the flavor profile wonderfully.
Side Dishes
Sticky Tahini Butter Sweet Potatoes shine as a centerpiece or side. They pair beautifully with crisp green salads, roasted chickpeas, or a refreshing cucumber yogurt dip to balance the richness. For heartier meals, serve alongside grilled meats or plant-based proteins to add a sweet-savory kick to the plate.
Creative Ways to Present
Slice the sweet potatoes into rounds for bite-sized appetizers or arrange halves on individual plates drizzled with extra glaze. For a casual family-style meal, serve them on a large wooden board topped with extra seeds and herbs so everyone can help themselves. The sticky, glossy finish always looks as good as it tastes!
Make Ahead and Storage
Storing Leftovers
If you have any Sticky Tahini Butter Sweet Potatoes left over, store them in an airtight container in the refrigerator for up to 3 days. Because of their glaze and butter, they’ll keep moist and flavorful but reheat gently to avoid drying out.
Freezing
Freezing is possible but not ideal due to the creamy tahini butter and sticky glaze which can change texture. If you do freeze, wrap each potato half tightly in plastic wrap and place in a freezer-safe bag for up to one month. Thaw thoroughly in the fridge before reheating.
Reheating
To bring leftovers back to life, warm them slowly in a low oven around 150°C to preserve succulence and allow the butter to soften again. Alternatively, a gentle microwave setting can work but watch the time closely to avoid overcooking or drying out the potatoes.
FAQs
Can I use regular butter instead of unsalted butter?
Yes, using regular salted butter is totally fine. Just be mindful of the additional salt in your dish so the seasoning stays balanced.
What kind of tahini works best?
A good-quality, smooth tahini with a rich sesame flavor is ideal. Avoid overly bitter or dry tahini to keep the butter mixture creamy and luscious.
Can I make the sticky glaze less spicy?
Absolutely! Simply reduce or omit the hot chili paste, or swap it for a milder chili sauce to suit your heat preference without sacrificing flavor.
Are these sweet potatoes vegan?
As written, no, because of the butter. But you can easily swap the butter for a plant-based alternative to make this recipe completely vegan without losing the deliciousness.
Can I prepare this dish ahead of time?
You can roast the sweet potatoes and make the glaze ahead, then assemble and add the tahini butter just before serving to keep flavors fresh and textures perfect.
Final Thoughts
Sticky Tahini Butter Sweet Potatoes are one of those glorious dishes that feels both comforting and special, perfect for everyday meals or when you want to impress guests with minimal effort. The harmony of sweet, nutty, spicy, and tangy flavors wrapped around tender roasted sweet potatoes is simply irresistible. Give this recipe a try and watch it become a fast favorite everyone asks for again and again!
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Sticky Tahini Butter Sweet Potatoes Recipe
- Total Time: 55-70 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Sticky Tahini Butter Sweet Potatoes are a delightful combination of crispy, tender baked sweet potatoes topped with a rich tahini and miso butter, finished with a sticky, spicy-sweet glaze. Perfect as a flavorful side dish or a comforting vegetarian main, this recipe delivers a balance of savory, sweet, and umami notes, enhanced with crunchy seeds and fresh coriander for added texture and freshness.
Ingredients
Sweet Potatoes
- 4 sweet potatoes
- Extra-virgin olive oil, for drizzling
- Salt, to season
Tahini Miso Butter
- 25g unsalted butter, room temperature
- 1 heaped tbsp good-quality tahini
- 1 tsp white miso paste
Sticky Glaze
- 4 tbsp maple syrup or agave nectar
- 2 tbsp apple cider vinegar
- 1 tbsp hot chilli paste (such as sriracha, gochujang, or sambal oelek)
- 1 tbsp toasted sesame seeds
- 1 tbsp sunflower seeds
Garnish
- 1 small handful fresh coriander, finely chopped
Instructions
- Preheat the Oven: Heat your oven to 180°C (160°C fan). This even heat will allow the sweet potatoes to cook thoroughly and get crispy on the outside.
- Prepare Potatoes: Scrub the sweet potatoes clean under running water. Prick them all over with a fork to allow steam to escape during baking. Drizzle with extra-virgin olive oil and season generously with salt to enhance flavor and promote crisp skin.
- Bake Sweet Potatoes: Place the sweet potatoes on a baking tray and bake for 45 minutes to 1 hour, depending on their size, until the skins are crisp and a knife pierces through easily. Alternatively, you can air fry them at 180°C for 35-45 minutes for a quicker option.
- Make Tahini Miso Butter: While the potatoes bake, whisk together the room temperature butter, tahini, and white miso paste in a small bowl until smooth and well combined. Set aside to allow the flavors to meld.
- Prepare Sticky Glaze: In a small saucepan over medium heat, combine the maple syrup (or agave nectar), apple cider vinegar, hot chilli paste, toasted sesame seeds, and sunflower seeds. Bring to a boil, then reduce the heat to medium-low and simmer for 7 to 10 minutes until the mixture thickens into a syrupy glaze.
- Assemble and Serve: Once the sweet potatoes are cooked, halve them lengthwise and arrange on a large serving plate. Add a teaspoon of the tahini miso butter to each potato half so it melts into the flesh. Drizzle generously with the sticky spicy glaze and finish with a sprinkle of fresh coriander for a fresh, herbal lift. Serve immediately and enjoy!
Notes
- You can substitute the hot chilli paste with your preferred type or adjust the quantity to control the heat level.
- For vegan option, replace unsalted butter with a plant-based butter alternative.
- If you don’t have white miso paste, yellow miso can be used but will slightly alter the flavor.
- To speed up cooking, use an air fryer instead of an oven, adjusting time accordingly.
- Leftovers can be refrigerated and gently reheated, though best enjoyed fresh for optimum texture.
- Use maple syrup instead of agave nectar for a deeper, caramel-like sweetness.
- Prep Time: 10 minutes
- Cook Time: 45-60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 medium sweet potato with toppings
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 15 mg
Keywords: sweet potatoes, tahini butter, miso paste, sticky glaze, maple syrup, spicy glaze, roasted sweet potatoes, vegetarian side dish
