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