– Vegan butter – Miso – Tahini – Lime – Toasted sesame oil, – Agave nectar – Red pepper flakes – Sea salt – Cilantro leaves – Lime Zest – Vegan furikake or gomasio
Wash or thoroughly scrub the Japanese sweet potatoes. I use a potato brush like this. Use a sharp knife to prick the potatoes all over. Transfer the potatoes to a parchment paper-lined baking sheet, or directly onto your oven rack.
While the potatoes are baking, make the miso tahini butter. Soften the vegan butter at room temperature until you can mash it with a fork. Add the miso paste and butter to a medium or small bowl. Then add in the tahini.
Use a fork or whisk to mash all the ingredients until smooth. Slather the miso tahini butter inside the baked and sliced sweet potatoes.
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