5tablespoonsCountry Crock Plant Butter,softened at room temperature
1tablespoonwhite miso,plus more to taste
1/2of a medium lime,zested
1 ½tablespoonslime juice,plus more to taste
1teaspoontoasted sesame oil,plus more to taste
1/2 to 1teaspoonagave nectar
A few pinches of red pepper flakes
1tablespoonstoasted sesame seeds*
Flaky sea salt
1/2cupfresh cilantro leaves
Optional: vegan furikake or gomasio
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.
* To toast sesame seeds, add the seeds to a skillet over medium heat and toss occasionally until lightly golden, 3-5 minutes.