Sticky Tahini Butter Sweet Potatoes

Sticky tahini butter turns everyday sweet potatoes into a wow-worthy dish. Rich, nutty tahini mixes with sweet maple and savory miso for a super craveable topping. These caramelized spuds come out deeply flavorful and look as fancy as they taste.

I first made these potatoes as a quick side but wow, folks went nuts for them. Now, they're the go-to favorite at family get-togethers, especially once the weather turns chilly and we're all craving cozy comfort food with a kick.

Savory Ingredients

• Fresh coriander: Bright pop of herbal flavor. Look for bunches that are perky and green.
• Sunflower seeds: Brings a nice crunch and toasty flavor. Both raw and just slightly toasted are tasty in this.
• Toasted sesame seeds: Extra nutty and crunchy. Toasting wakes up their flavor even more.
• Hot chilli paste: Gives the dish some heat. Choose your spice level to match what you like.
• Apple cider vinegar: Brings tang and keeps things balanced. Unfiltered, cloudy vinegar has the best punch.
• Maple syrup or agave nectar: Sweetens just right. Real maple syrup gives the most depth.
• White miso paste: Quietly adds umami flavor with a mild, funky savoriness.
• Tahini: Packs in nutty flavor that works so well with the potatoes. Use a top-notch, well-stirred one for best taste.
• Unsalted butter: Makes everything smooth and creamy. Let it soften so it mixes easily.
• Extra virgin olive oil: Richness, plus seriously crispy skin. The better the oil, the tastier the result.
• Sweet potatoes: Naturally sweet and loaded with good stuff. Grab firm ones with unblemished skin.

Easy Instructions

Finish with Flair:

Let the potatoes sit until they’re not too hot to touch. Cut them open and spread them out on your dish. Dollop a good spoonful of your homemade miso butter on each piece. As it melts, pour the sticky glaze right on top, letting the seeds scatter everywhere. Sprinkle with fresh coriander for a final fresh hit of color and taste.

Get the Glaze Going:

While the spuds roast away, mix up maple syrup, apple cider vinegar, chilli paste, sesame seeds, and sunflower seeds in a small pot. Turn up the heat to medium, let it come to a bubble, and keep an eye so nothing burns. Turn the heat down low, then bubble gently for about 7–10 minutes till it’s nice and syrupy.

Whip Up Tahini Butter:

As the potatoes are baking, grab a small bowl. Spoon in your soft butter, tahini, and miso. Beat them together till smooth and creamy, then set aside so it stays spreadable.

Air Fryer Option:

Air frying? Prep your spuds the same way. Pop them in the basket at 180°C and cook for about 35–45 minutes. Flip them once so both sides crisp up perfectly. You’ll get an awesome crispy shell with a steamy, fluffy inside.

Perfect Bake:

Lay the ready potatoes straight on your oven bars for best airflow, or use a parchment-lined tray if you hate cleaning up. Roast 45–60 minutes (big ones need the full time). You’ll know they’re ready when the outside is crisp and a knife slips into them easily.

Prep the Potatoes:

Scrub your sweet potatoes under the tap, wiping away any grit. Dry them off, stab all over with a fork to keep them from bursting, and rub with olive oil and sea salt so they turn super crispy.

Heat Things Up:

Start by firing up your oven to 180°C (or 160°C for fan ovens). Put the rack in the center. Now’s your chance to lay out all your ingredients and gear.

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Tahini takes these spuds over the top. I used to settle for plain sweet potatoes, but the day I mixed tahini into the butter, even the pickiest eaters at my table just shut up and ate. The nutty twist makes all the difference—you’ll never want to go back.

Fun Twists

There’s tons of room to switch things up. Want it sweeter? Mix in more maple syrup, dial back the heat. Swap maple for honey for a fragrant, floral vibe. Like it hotter? Double up the chilli or add a dash of cayenne. To give it some smoky flavor, a sprinkle of smoked paprika in the butter does wonders. Each change brings something new but keeps that perfect balance of sweet, savory, and a little kick.

Plan Ahead

Great for meal prep or if you’ve got folks coming over. Whip up the tahini butter up to three days ahead and stash it tightly wrapped in the fridge. Bring it out and let it come to room temp so you can spread it easily. The sticky sauce holds up for a week in the fridge. Bake your potatoes the day before if you want, then reheat at 150°C for around 15 minutes. If you're hosting, keep everything separate and put it together right before serving—guaranteed to impress.

How to Serve

You don’t have to eat these plain—try them with a zingy kale salad for contrast. Want more protein? Toss on some roasted chickpeas or grilled chicken with the same seasoning. They upgrade any holiday table as a cool, grown-up twist on old-school sweet potato sides. For a striking look, line up all the stuffed potato halves and pour that glaze over everything just before digging in.

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Bring a cozy vibe to the table and savor every flavorful bite to finish off your meal right.

Frequently Asked Questions

→ Can I make these sweet potatoes ahead of time?

Totally! Bake your sweet potatoes and prep both the tahini-miso butter and maple glaze. Stick them in the fridge for up to two days. When you’re ready to eat, warm up the potatoes in the oven at 350°F and gently reheat the glaze on the stove, then just put it all together right before serving.

→ What can I substitute for miso paste?

No miso? Use soy sauce—just half as much. Or you can mix soy sauce with tahini for a similar vibe. It’ll taste a bit different, but still awesome.

→ Is there a vegan alternative for the butter?

Of course! Grab your favorite plant-based butter or even coconut oil instead. The tahini keeps things creamy, so it works out great.

→ What can I serve with these sweet potatoes?

You can make these the main thing with a simple salad, or make them a side with grilled chicken, roasted fish, or veggie protein. They go really well with a grain bowl or just more roasted veggies.

→ Can I adjust the spice level?

Definitely. The chili paste brings the heat, so add less for a mild version or more if you like it hot. Try sriracha, gochujang, or sambal for different kinds of spiciness.

→ How do I know when the sweet potatoes are done baking?

They’re finished when you can poke right through the thickest part with a knife and get no pushback. The inside should feel totally soft. Depending on size, plan for 45 to 60 minutes in a regular oven.