Baked Sweet Potatoes with Miso & Tahini Butter

Omg is anyone as obsessed with Tahini as I am? I seem to be using it in EVERYTHING recently and it’s a great substitute for any recipe that need a nut butter and you’re allergic.

Buttery, creamy, sweet potatoes baked in the oven topped with this insanely divine Miso & Tahini Butter will just blow your mind. I added some quinoa to make it a tiny bit more filling or you can have it on it’s own. Make extra Miso Tahini Butter though, you can literally just drizzle it over any steamed veggies, have it as a salad dressing or over grilled chicken.

Here’s what you’ll need

Prep Time: 5 minutes | Cooking Time: 30 minutes
Serves: 2 - 4

Sweet Potatoes
2 - 4 sweet potatoes, sliced into rounds
1 teaspoon olive oil
Salt

Drizzle olive oil over sweet potatoes and bake till cooked.

Miso Tahini Butter
1/4 cup tahini
1 teaspoon rice vinegar
2 teaspoon mirin
2 teaspoons white miso
1 teaspoon maple syrup
1/4 cup water

Combine all ingredients. Can be stored in the fridge for up to 2 weeks.

To serve
Quinoa
Cilantro

Serve baked sweet potatoes drizzled with lots of tahini butter, chopped cilantro and quinoa.