09 Nov Sticky Tahini Butter Sweet PotatoesPrint
Sticky Tahini Butter Sweet Potatoes
These sticky baked sweet potatoes are as delicious as they are indulgent. They’re so simple to make and come together in the time it takes to bake a sweet potato. These are a must try for your next dinner party.
- Prep Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- 4 sweet potatoes
- extra-virgin olive oil
- 25g unsalted butter, room temperature
- 1 heaped tbsp good-quality tahini
- 1 tsp white miso paste
- 4 tbsp maple syrup or agave nectar
- 2 tbsp apple cider vinegar
- 1 tbsp hot chilli paste (like sriracha, gochujang or sambal oelek)
- 1 tbsp toasted sesame seeds
- 1 tbsp sunflower seeds
- 1 small handful fresh coriander, finely chopped
- Heat your oven to 180°C / 160°C fan.
- Scrub the sweet potatoes clean and prick all over with a fork. Drizzle with extra-virgin olive oil and season with salt all over. Bake for 45 minutes to 1 hour, depending on their size, or until crisp on the outside and easily pierced with a small knife.
- Alternatively, you can air fry the sweet potatoes at 180°C for 35 to 45 minutes, or until crisp on the outside and easily pierced with a small knife.
- Meanwhile, whisk the butter, tahini and white miso paste, then set aside.
- Place the maple syrup, apple cider vinegar, hot chilli paste, toasted sesame seeds and sunflower seeds in a small saucepan set over a medium heat. Bring to a boil, then reduce the heat to medium-low and simmer until syrupy, 7 to 10 minutes.
- To serve, halve the sweet potatoes and place on a large plate. Add a teaspoon of miso butter to each sweet potato and top with the sticky glaze and a sprinkle of fresh coriander – enjoy!
Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.