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Sticky Tahini Butter Sweet Potatoes Recipe
Ash Tyrrell

Sticky Tahini Butter Sweet Potatoes Recipe

I just made these Sticky Tahini Butter Sweet Potatoes, and wow—what a treat! The sweet potatoes come out soft and creamy, while the miso tahini butter melts over them like a dream. Then there’s that sticky, sweet-and-spicy glaze that clings perfectly to each bite
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Total Time 50 minutes
Ingredients Method Notes

Ingredients
  

  • Sweet Potatoes – 4 medium choose firm, evenly sized ones for consistent cooking.
  • Extra-Virgin Olive Oil – 1-2 tablespoons helps crisp up the skin and adds subtle fruity notes.
  • Unsalted Butter – 3 tablespoons combines with tahini and miso to make a creamy, umami butter.
  • Tahini – 2 tablespoons opt for high-quality Middle Eastern brands for a smooth, nutty taste.
  • White Miso Paste – 1 tablespoon adds a mild, sweet umami flavour to the butter.
  • Maple Syrup or Agave Nectar – 3 tablespoons gives the glaze a perfect sweetness.
  • Apple Cider Vinegar – 1 teaspoon balances sweetness with a tangy kick.
  • Hot Chilli Paste – 1 teaspoon adjust according to your spice preference.
  • Toasted Sesame Seeds – 1 tablespoon adds crunch and enhances sesame flavour.
  • Sunflower Seeds – 1 tablespoon for extra texture and nuttiness.
  • Fresh Coriander – 2 tablespoons finely chopped for freshness and colour.

Method
 

  1. Start by washing and scrubbing the sweet potatoes. Pat them dry and coat them lightly with olive oil for crisp skins.
  2. Place the sweet potatoes on a baking sheet and bake at 200°C (400°F) for 35-40 minutes, until soft. Air frying works too, giving a crispier skin in less time.
  3. In a small bowl, mix unsalted butter, tahini, and white miso paste until smooth. Set aside to let the flavours meld.
  4. In a saucepan, combine maple syrup, apple cider vinegar, and hot chilli paste. Simmer until glossy and thickened, then stir in toasted sesame and sunflower seeds.
  5. Halve the baked sweet potatoes and spread miso tahini butter on top. Spoon over the sticky glaze generously.
  6. Finish with a sprinkle of fresh coriander. Serve warm for the best flavour and texture contrast.

Notes

  • I always choose sweet potatoes that are similar in size to ensure even cooking.
  • I like brushing the skins with extra olive oil for a beautiful crisp finish.
  • I sometimes add extra chilli paste for a bolder, spicier glaze.
  • I love adding a sprinkle of feta for a creamy, tangy layer of flavour.
  • I always let the miso tahini butter rest a few minutes before using so the flavours meld perfectly.