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Gather · then cook
Metric
US
Baked Japanese Sweet Potatoes with Miso Tahini Butter
Scaled for 4 portions · 4 steps
910 g
Japanese sweet potatoes
5 tbsp
vegan butter, (softened at room temperature)
1 tbsp
white miso, (plus more to taste)
2 tbsp
good-quality tahini
1/2
of a medium lime, (zested)
1.5 tbsp
lime juice, (plus more to taste)
1 tsp
toasted sesame oil, (plus more to taste)
0.5–1 tsp
agave nectar
1 tbsp
toasted sesame seeds*
—
Flaky sea salt
0.5 cup
fresh cilantro leaves
—
Lime zest
—
Optional: vegan furikake or gomasio
—
A few pinches of red pepper flakes
0 of 14 gathered
Cook Baked Japanese Sweet Potatoes with Miso Tahini Butter · Cookbook