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
Scale
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
