This recipe dresses up roasted sweet potatoes with an easy to make and insanely delicious miso tahini butter. Whether served as a side dish or as a main beside a big salad, this healthy recipe is always a hit.
Ingredients
6smallsweet potatoes, about 6-ounces each
1teaspoonavocado oil
Sesame seeds, for garnish
Miso Tahini Butter
1tablespoonsalted butter, at room temperature (dairy-free, if needed)
1 ½teaspoonswhite miso, gluten-free miso, if needed. see notes
1 ½teaspoonstahini
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.