Sticky Tahini Butter Sweet Potatoes (Print Version)
# Ingredients:
→ Main
01 -
4 medium sweet potatoes
02 -
Extra-virgin olive oil for drizzling
03 -
Sea salt for seasoning
→ Tahini Butter
04 -
25g unsalted butter, at room temperature
05 -
1 heaped tablespoon good-quality tahini
06 -
1 teaspoon white miso paste
→ Sticky Glaze
07 -
4 tablespoons maple syrup or agave nectar
08 -
2 tablespoons apple cider vinegar
09 -
1 tablespoon hot chilli paste (sriracha, gochujang or sambal oelek)
10 -
1 tablespoon toasted sesame seeds
11 -
1 tablespoon sunflower seeds
→ Garnish
12 -
1 small handful fresh coriander, finely chopped
# Instructions:
01 -
Heat your oven to 180°C (160°C fan).
02 -
Thoroughly scrub the sweet potatoes clean and prick all over with a fork. Drizzle with extra-virgin olive oil and season with salt. Bake for 45 minutes to 1 hour, depending on size, or until crisp on the outside and easily pierced with a small knife.
03 -
Alternatively, air fry the sweet potatoes at 180°C for 35 to 45 minutes, or until crisp on the outside and tender inside.
04 -
While potatoes cook, whisk together the room temperature butter, tahini, and white miso paste until smooth and well combined. Set aside.
05 -
In a small saucepan over medium heat, combine the maple syrup, apple cider vinegar, hot chilli paste, toasted sesame seeds, and sunflower seeds. Bring to a boil, then reduce heat to medium-low and simmer until mixture thickens to a syrupy consistency, about 7 to 10 minutes.
06 -
Halve the cooked sweet potatoes and arrange on a large plate. Add a teaspoon of miso-tahini butter to each sweet potato half, allowing it to melt. Drizzle with the sticky glaze and garnish with fresh chopped coriander before serving.
# Notes:
01 -
The sweet potatoes can be prepared up to 2 days in advance and reheated before serving.
02 -
For additional texture, reserve some seeds to sprinkle on top after glazing.