Sweet Potatoes with Tahini Butter

This week, we’re sharing our favorite way to eat sweet potatoes- cover them with a nutty, tangy, and bright tahini butter that bursts with amazing umami flavor and perfectly compliments the natural sweetness of the veggie. Leftover butter keeps well in the fridge and pairs great with any starchy root vegetable. Adapted from Samin Nosrat’s recipe in the New York Times.

Prep Time 5 minutes | Cook Time 45 minutes

INGREDIENTS

2-4 sweet potatoes

6 tablespoons unsalted butter, at room temp

1/4 cup tahini

3 tablespoons freshly squeezed lime juice

2 tablespoons soy sauce or tamari

1 teaspoon sesame oil

1 clove garlic, finely grated

salt and pepper

chili oil and more sliced limes for serving

directions

Preheat the oven to 425 degrees.

Scrub the potatoes well and pat dry. Poke holes in potatoes using a fork. Rub the potatoes all over with oil and sprinkle with salt and pepper.

Place the potatoes in the oven on a baking sheet or aluminum foil and roast until tender when pierced with a fork, about 40-45 minutes.

While the potatoes are cooking, whisk butter, tahini, lime juice, soy sauce, sesame oil, and garlic in a small bowl until smooth.

When potatoes are done, split potatoes in half lengthwise and season with a little salt. Spread the tahini butter generously and top with more lime juice and chili oil, if desired. Enjoy!