Roasted Sweet Potatoes with Miso Tahini Butter

This recipe elevates roasted sweet potatoes with an easy-to-make, delicious miso tahini butter. Whether served as a side dish or as a main beside a big salad, this recipe is always a hit.

This is my go-to roasted sweet potatoes recipe, and it’s one I come back to again and again. The miso tahini butter takes something simple and turns it into a dish that feels genuinely special, with almost no extra effort.

It takes about five minutes of hands-on prep, then the oven does the rest. While the sweet potatoes roast, I mix together the miso, tahini, and butter—just three ingredients—and I’ll admit, I usually sneak a little taste because it’s that good. That savory, umami-rich butter is the perfect counterbalance to the sweet potatoes’ natural sweetness.

I love how versatile this recipe is. I’ll turn it into a light vegetarian lunch with a green salad, serve it alongside a bigger dinner, or put it on the holiday table for Thanksgiving or Christmas (I usually halve them then, because there’s always so much food). They also reheat beautifully, which makes them ideal for meal prep.

What is tahini miso butter?

That little bowl up there is brimming with a secret sauce that transforms nearly everything. Made of the three ingredients in the title, it couldn’t be any easier to whip up. Stir them together, and you’ve made a little potion that will give you a big bang for your cooking buck.

This recipe makes enough for the baked sweet potatoes. But you can easily make it in larger quantities and keep it in your fridge to spice up all your meals. Try it with roasted vegetables (like my miso butter roasted radishes), steak, or sauteed mushrooms.

What to serve with roasted sweet potatoes

If you’re serving these as a vegetarian main course, the Roasted Beet and Kale Salad with Maple-Candied Walnuts or the Roasted Brussels Sprouts Caesar Salad makes a nice side. Or make a simple green salad tossed in one of our favorite salad dressing recipes.

These mains go nicely with these roasted sweet potatoes:

• Juicy Baked Pork Chops
• Perfect Baked Chicken Breast
• Juicy Baked Chicken Thighs
• Roasted Parmesan Crusted Chicken

Tap stars to rate!

4.92 stars (23 ratings)

Roasted Sweet Potatoes with Miso Tahini Butter

Prep: 5 minutes mins

Cook: 40 minutes mins

Total: 45 minutes mins

Rate Recipe Print

• Pin

SaveSaved!

Add us as a preferred source

This recipe elevates roasted sweet potatoes with an easy-to-make, delicious miso tahini butter. Whether served as a side dish or as a main beside a big salad, this recipe is always a hit.

6

Ingredients

• ▢ 6 small sweet potatoes (about 6-ounces each)
• ▢ 1 teaspoon avocado oil
• ▢ Sesame seeds (for garnish)

Miso Tahini Butter

• ▢ 1 tablespoon salted butter (at room temperature (dairy-free, if needed))
• ▢ 1 ½ teaspoons white miso (gluten-free miso, if needed. see notes)
• ▢ 1 ½ teaspoons tahini

Instructions 

• Preheat your oven to 400 degrees.
• Rub the sweet potatoes with the avoacado oil and put them in a baking dish. Roast for 35-40 minutes, or until they are soft.
  6 small sweet potatoes, 1 teaspoon avocado oil
• While the sweet potatoes are roasting, mix the tahini miso butter ingredients together in a small bowl.
  1 tablespoon salted butter, 1 ½ teaspoons white miso, 1 ½ teaspoons tahini
• When the sweet potatoes are soft, remove them from the oven and carefully cut them open. Top with the miso butter and a sprinkle of sesame seeds.

Notes

If eating gluten-free is important to you, make sure to read the miso ingredients carefully as many contain gluten. Shiro Miso and some brown rice miso are gluten-free. Substitute these for the white miso, if needed.

If you have a different type of miso on hand, feel free to use that rather than buying white miso.

Nutrition

Serving: 1 sweet potato, Calories: 146kcal (7%), Carbohydrates: 27g (9%), Protein: 2g (4%), Fat: 3g (5%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 5mg (2%), Sodium: 145mg (6%), Potassium: 448mg (13%), Fiber: 4g (17%), Sugar: 6g (7%), Vitamin A: 18504IU (370%), Vitamin C: 3mg (4%), Calcium: 42mg (4%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

Favorite Sweet Potato Recipes

• Herb and Garlic Butter Smashed Sweet Potatoes
• Stuffed Sweet Potatoes with Walnuts and Pomegranate
• Autumn Sweet Potato Quinoa Salad
• Sweet Potato Hummus