Tahini Butter Glazed Sweet Potatoes

Ingredients

• 3 medium sweet potatoes

• 1–2 Tb cooking oil

• 1 stick salted butter, room temperature

• 2 TB tahini

• 2 tsp sesame oil

• 1 tsp soy sauce

• 1 tsp chili crisp

• 1 TB honey

• Zest of 1 lime

• 2 Tb fresh lime juice

• 1–3 tsp water, as needed (to thin tahini butter)

• 2 Tb toasted sesame seeds

• 2 Tb roughly chopped roasted peanuts or cashews (for crunch)

• Flaky sea salt and cracked black pepper, to taste

Instructions

1. Preheat oven to 425°F. Scrub and dry the sweet potatoes, then prick them a few times with a fork. Rub each potato all over with a little neutral oil and place directly on a baking sheet.

2. Bake for about 30 minutes, then flip the potatoes and bake for another 30 minutes, or until they are very soft all the way through when pierced with a knife. If your potatoes are on the larger side, you may need to cook them a bit longer. The skins should be slightly crisp.

3. While the potatoes bake, make the tahini butter. In a small bowl, combine the softened butter, tahini, honey, lime, lime zest, chili crisp, sesame oil, and soy sauce. Add 1 tsp water and whisk or beat with a fork until smooth and fluffy (about 3 minutes)

   • If the mixture is too thick to easily dollop or spread, add more water 1 tsp at a time, whisking after each addition, until it’s creamy and spoonable (like thick frosting).

4. When the sweet potatoes are done, let them cool just enough to handle. Slice each one in half lengthwise and gently press the sides to open them up and fluff the insides with a fork.

5. Add a heaping tablespoon (or more) of tahini butter onto each sweet potato half so it melts into the hot potato.

6. Sprinkle each half with toasted sesame seeds, chopped roasted peanuts, flaky sea salt, and cracked black pepper.