Baked Japanese Sweet Potatoes with Miso Tahini Butter
Tender roasted Japanese sweet potatoes topped with creamy miso tahini butter that melts into the fluffy flesh, blending savory umami and natural sweetness.
Ingredients
Potatoes
- 4 medium Japanese sweet potatoes scrubbed and pierced 6–8 times
- 1 tablespoon olive oil for rubbing
- 0.25 teaspoon sea salt for rubbing
Miso Tahini Butter
- 3 tablespoons vegan butter softened
- 2 tablespoons tahini
- 1 tablespoon white miso paste
- 1 tablespoon maple syrup
- 1 teaspoon rice vinegar
- 0.5 lemon lemon juice juice of ½ lemon
- 1 dash black pepper
- 1 tablespoon water to thin, plus extra as needed
Instructions
Potatoes
- Preheat oven to 425°F (220°C).
- Scrub the sweet potatoes and pat dry, then pierce each 6–8 times with a fork.
- Rub each potato with olive oil and sprinkle with sea salt, then arrange on a parchment-lined baking sheet.
- Bake for 45–50 minutes until skins are crackly and a knife slides in with little resistance.
Miso Tahini Butter
- While potatoes roast, whisk vegan butter, tahini, miso paste, maple syrup, rice vinegar, lemon juice, and black pepper in a bowl.
- Add water one tablespoon at a time until the mixture reaches a silky, spreadable consistency.
- Remove potatoes, slice lengthwise and squeeze ends to fan open. Dollop miso tahini butter into each and let it melt into the flesh.
Notes
Testing note #1: Poke 6–8 holes in each potato to prevent steam bursts during baking.
Testing note #2: Let potatoes rest 5 minutes after baking to deepen their natural sweetness.
Testing note #3: Wrap leftovers in foil before storing to retain moisture.
Nutrition
Serving: 1potatoCalories: 300kcalCarbohydrates: 50g
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