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Baked sweet potatoes split open with tahini butter and sesame seeds inside

Baked Japanese Sweet Potatoes with Miso Tahini Butter

Nisha Vora
Baked Japanese Sweet Potatoes with Miso Tahini Butter is a crowd pleasing indulgent side dish! Includes tips on how to cook Japanese sweet potatoes, where to buy Japanese sweet potatoes, and the differences between Japanese Sweet Potatoes vs Sweet Potatoes.
5 from 12 votes
Prep Time 5 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 20 mins
Cuisine American
Servings 4

Ingredients
  

  • 2 pounds Japanese sweet potatoes

Miso Tahini Butter

  • 5 tablespoons Country Crock Plant Butter, softened at room temperature
  • 1 tablespoon white miso, plus more to taste
  • 2 tablespoons good-quality tahini
  • 1/2 of a medium lime, zested
  • 1 ½ tablespoons lime juice, plus more to taste
  • 1 teaspoon toasted sesame oil, plus more to taste
  • 1/2 to 1 teaspoon agave nectar
  • A few pinches of red pepper flakes

For serving

  • 1 tablespoons toasted sesame seeds*
  • Flaky sea salt
  • 1/2 cup fresh cilantro leaves
  • Lime zest
  • Optional: vegan furikake or gomasio

Instructions
 

  • Preheat the oven to 375°F/190°C.
  • Lightly 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; 85-90 minutes for large ones). Turn off the oven and keep the potatoes in the oven, with the door closed for 45 to 60 minutes.
  • Meanwhile, make the Miso Tahini Butter. Add the softened Plant 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.
  • Once the sweet potatoes are done, slice them open and spread the miso butter tahini 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 before serving. If desired, sprinkle some vegan furikake or gomasio on top before serving.

Notes

* To toast sesame seeds, add the seeds to a skillet over medium heat and toss occasionally until lightly golden, 3-5 minutes.
Keyword easy, sweet potato
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