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This sticky tahini butter sweet potato recipe transforms ordinary sweet spuds into a caramelized, umami-rich delight. The combination of nutty tahini, savory miso and sweet maple creates an irresistible glaze that turns these humble vegetables into a showstopping dish worth savoring.
The first time I made these sweet potatoes, they were intended as a simple side dish, but they quickly became the star of our meal. Now they're requested at nearly every family gathering, especially during the cooler months when we crave something comforting yet exciting.
Ingredients
- Sweet potatoes: Chosen for their natural sweetness and nutrient density. Look for firm spuds with smooth skin and no soft spots.
- Extra virgin olive oil: Adds richness and helps create a crispy exterior. A high-quality oil makes a noticeable difference.
- Unsalted butter: Provides a silky texture and rich flavor base. Room temperature ensures it blends smoothly.
- Tahini: Brings nutty depth that complements the sweetness. Select a well-stirred, high-quality tahini without bitterness.
- White miso paste: Delivers subtle umami notes without overpowering. The mild variety works best here.
- Maple syrup or agave nectar: Contributes essential sweetness. Real maple syrup offers the most complex flavor.
- Apple cider vinegar: Balances sweetness with bright acidity. Unfiltered varieties provide the best flavor.
- Hot chilli paste: Introduces heat that cuts through richness. Choose based on your spice preference.
- Toasted sesame seeds: Add texture and enhance the tahini flavor. Toasting beforehand intensifies their nuttiness.
- Sunflower seeds: Provide pleasant crunch and subtle earthy notes. Raw or lightly toasted both work well.
- Fresh coriander: Brightens the dish with herbaceous notes. Select bunches with vibrant green leaves.
Step-by-Step Instructions
- Prepare the Oven:
- Heat your oven to 180°C or 160°C fan. Positioning the rack in the middle ensures even cooking throughout. Take this time to gather all your ingredients and equipment.
- Prepare the Sweet Potatoes:
- Thoroughly scrub each sweet potato under cool running water to remove any dirt. Pat dry with a kitchen towel. Using a fork, prick the potatoes all over to allow steam to escape during cooking. This prevents them from bursting in the oven. Drizzle generously with olive oil and season with salt, using your hands to ensure each potato is well coated. The oil helps create a crispier exterior.
- Bake to Perfection:
- Place the prepared sweet potatoes directly on the oven rack for optimal heat circulation or on a baking sheet lined with parchment paper for easier cleanup. Bake for 45 minutes to 1 hour depending on size. You'll know they're done when the skin is crisp and a knife slides easily through the flesh. Larger potatoes will need the full hour.
- Air Fryer Alternative:
- If using an air fryer, prepare potatoes as above and air fry at 180°C for 35 to 45 minutes. Turn them halfway through cooking for even browning. The air fryer produces an exceptionally crispy exterior while maintaining a fluffy interior.
- Create the Tahini Butter:
- While the potatoes bake, combine room temperature butter, tahini, and white miso paste in a small bowl. Whisk vigorously until completely incorporated and smooth. This mixture should have a creamy, easily spreadable consistency. Set aside at room temperature to maintain spreadability.
- Prepare the Sticky Glaze:
- In a small saucepan, combine maple syrup, apple cider vinegar, hot chilli paste, toasted sesame seeds, and sunflower seeds. Bring this mixture to a boil over medium heat, stirring occasionally to prevent burning. Once boiling, reduce heat to medium low and simmer for 7 to 10 minutes until the mixture thickens to a syrupy consistency that coats the back of a spoon.
- Serve with Style:
- Once potatoes are fully cooked, remove from oven and let cool just enough to handle. Slice each potato in half lengthwise and place on a serving plate. Add a generous teaspoon of the miso butter mixture to each half, allowing it to melt into the hot potato. Drizzle the sticky glaze over the top, ensuring seeds are distributed evenly. Finish with a sprinkle of fresh coriander for bright color and flavor contrast.
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The tahini is truly the secret weapon in this recipe. I discovered its transformative power after years of making plain sweet potatoes. The first time I added it to the butter mixture, my family went completely silent at the dinner table, too busy enjoying every bite to speak. The nutty depth it brings completely elevates these sweet potatoes from ordinary to extraordinary.
Flavor Variations
This recipe welcomes creative adaptations while maintaining its core appeal. For a sweeter profile, increase the maple syrup and reduce the chili paste. Honey makes an excellent substitute for maple syrup, bringing its distinct floral notes to the dish. If you prefer more heat, double the chili paste or add a pinch of cayenne pepper to the glaze. For a smokier version, try adding a half teaspoon of smoked paprika to the tahini butter mixture. Each variation creates a slightly different experience while preserving the magical combination of sweet, savory and spicy elements.
Make Ahead Options
These sweet potatoes work beautifully for meal prep and entertaining. The tahini butter can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Just bring to room temperature before using. The sticky glaze keeps well in the refrigerator for up to a week. Sweet potatoes can be baked a day ahead, refrigerated, and then reheated at 150°C for 15 minutes until warmed through. For entertaining, prepare everything separately and assemble just before serving for the most impressive presentation.
Serving Suggestions
While delicious on their own, these sweet potatoes pair wonderfully with complementary dishes. Serve alongside a lemony kale salad for a refreshing contrast to the rich flavors. For a protein boost, add grilled chicken or roasted chickpeas seasoned with similar spices. These sweet potatoes also make an unexpected but delightful side dish for holiday meals, offering a sophisticated alternative to traditional sweet potato casseroles. For a dramatic presentation, arrange the stuffed halves on a large platter and drizzle the glaze over all of them just before bringing to the table.
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End every meal with a bite of comfort and a burst of flavor on your plate.
Frequently Asked Questions
- → Can I make these sweet potatoes ahead of time?
Yes! Bake the sweet potatoes and prepare the tahini-miso butter and sticky glaze separately. Store refrigerated for up to 2 days. Reheat the potatoes in a 350°F oven until warm, heat the glaze gently on the stovetop, then assemble just before serving.
- → What can I substitute for miso paste?
If you don't have miso paste, you can substitute with soy sauce (use half the amount), or a combination of soy sauce and tahini. The flavor profile will be slightly different but still delicious.
- → Is there a vegan alternative for the butter?
Absolutely! Simply substitute the butter with a plant-based butter alternative or coconut oil. The tahini already adds creaminess, so the swap works beautifully.
- → What can I serve with these sweet potatoes?
These make a satisfying main dish with a simple green salad, or serve as a side with grilled chicken, roasted fish, or plant-based protein. They also pair wonderfully with grain bowls or alongside other roasted vegetables.
- → Can I adjust the spice level?
Yes, the heat comes from the chili paste. Reduce the amount for a milder version or increase for more kick. You can also use different chili pastes (sriracha, gochujang, sambal oelek) for varying flavor profiles and heat levels.
- → How do I know when the sweet potatoes are done baking?
The sweet potatoes are done when the skin is crisp and a knife inserted into the thickest part meets no resistance. The flesh should be completely tender. Depending on size, this typically takes 45-60 minutes in a conventional oven.