Sticky Tahini Butter Sweet Potatoes (Impression)
Golden sweet potatoes stuffed with tahini-miso butter and a sticky maple-chili sauce, all finished with toasty seeds and extra crunch.
# Liste des ingrédients:
→ Main
01 -
4 medium-sized sweet potatoes
02 -
Drizzle of olive oil (extra-virgin)
03 -
Season with sea salt
→ Tahini Butter
04 -
25g of soft unsalted butter
05 -
1 big spoonful of high-quality tahini
06 -
1 small spoonful of white miso paste
→ Sticky Glaze
07 -
4 spoons of maple syrup or agave
08 -
2 spoons of cider vinegar (apple)
09 -
1 spoonful of hot chili paste (like gochujang, sambal, or sriracha)
10 -
1 spoonful of toasted sesame seeds
11 -
1 spoonful of sunflower seeds
→ Garnish
12 -
A small handful of finely chopped cilantro
# Étapes de préparation:
01 -
Set your oven temperature to 180°C (or 160°C if using a fan oven).
02 -
Rinse the sweet potatoes well, poke them all over with a fork, drizzle a bit of olive oil over them, and sprinkle a little salt. Bake for about 45 minutes to an hour (times differ by size) until they’re crispy on the outside but soft when you pierce them with a small knife.
03 -
Instead of baking, try using an air fryer. Set it to 180°C, then cook the sweet potatoes for roughly 35–45 minutes until they’re crispy on the outside and so soft on the inside.
04 -
Stir the softened butter, tahini, and miso paste together in a bowl until smooth and creamy. Set it aside for later use.
05 -
In a little pot over medium heat, mix maple syrup, apple cider vinegar, chili paste, sesame seeds, and sunflower seeds together. Let it boil, then lower the heat to medium-low and cook until it thickens into a syrup, taking about 7 to 10 minutes.
06 -
Split the cooked sweet potatoes in half and place them on a serving plate. Spread some miso-tahini butter onto each half and let it melt. Pour the sticky glaze over the top and sprinkle the chopped cilantro before serving.
# Informations complémentaires:
01 -
You can make the sweet potatoes a couple of days ahead and reheat them when serving.
02 -
Keep a few seeds aside to sprinkle after adding the glaze for extra crunch.