Baked Japanese Sweet Potatoes with Miso Tahini Butter
#main
#japanese
#sweet
#potatoes
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- Japanese sweet potatoes 2 lb
- vegan butter 5 tbsp
- good-quality tahini 2 tbsp
- white miso 1 tbsp
- medium lime ½
- lime juice 1 ½ tbsp
- toasted sesame oil 1 tsp
- agave nectar 0.5-1 tsp
- A
- toasted sesame seeds 1 tbsp
- Flaky
- fresh cilantro leaves ½ cup
- Vegan furikake or gomasio
📝
To toast sesame seeds, add the seeds to a skillet over medium heat and toss occasionally until lightly golden, 3 to 5 minutes. To turn this recipe into a main course, stuff some cooked chickpeas or lentils into the buttered sweet potatoes. Storage: If you have leftover Miso Tahini Butter, store the leftovers in an airtight container in the fridge for several days. Store the potatoes in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or in the microwave until heated through. Top with fresh cilantro if you have any leftover.
-
1Gather: Japanese sweet potatoes . For the miso tahini butter: vegan butter , good-quality tahini , white miso , medium lime , lime juice , toasted sesame oil , agave nectar , A few pinches of red pepper flakes. For the for serving:: toasted sesame seeds , Flaky sea salt, fresh cilantro leaves , Vegan furikake or gomasio .
-
2Preheat the oven to 375°F / 190°C.
-
3Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a parchment paper-lined baking sheet, or directly on the oven rack. Bake for 75 minutes for medium-sized potatoes (60 minutes for small Japanese sweet potatoes; 85 to 90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45-60 minutes .
-
4Meanwhile, make the Miso Tahini Butter. Add the softened vegan butter to a medium bowl, along with the tahini, miso paste, lime zest, lime juice, toasted sesame oil, agave, and red pepper flakes. Use a fork or whisk and mash until the mixture is very smooth. Taste for seasonings, and add the additional miso for more umami, lime juice for acidity, or sesame oil for toasted nutty flavor, as needed. If the butter is more on the melty side rather than creamed, pop it in the fridge for 20ish minutes until it reaches a spreadable consistency.
-
5Once the sweet potatoes are done, slice them open and spread the Miso Tahini Butter on top. Sprinkle with the toasted sesame seeds and a pinch or two of flaky sea salt. Top with fresh cilantro leaves. Zest a bit of lime on top and if desired, sprinkle some vegan furikake or gomasio on top before serving.