Caramelized Tahini Butter Sweet Potatoes

Kat Ashmore January 29, 2026

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Let’s give sweet potatoes the all-star treatment, shall we?

Nutty, buttery, sweet, and luscious, these roasted sweet potatoes are slathered with a delicious tahini-based butter that comes together in just a few minutes, while the potatoes are cooling. I love serving them for brunch alongside a soft scrambled egg or with grilled or pan-seared salmon for dinner. They feel special, not in a fancy way but in a “I never would have thought to do that” kind of way.

15
15

1h 4

Easy Vegetarian Pescatarian Gluten Free Dairy

Contains: Dairy, Sesame, Soy

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Ingredients

Caramelized Tahini Butter Sweet Potatoes

3 medium sweet potatoes (about 1 and 1/2 pounds), scrubbed
2 tablespoons Gefen Extra-Virgin Olive Oil
Kosher salt
3 tablespoons unsalted butter
1 teaspoon Gefen Maple Syrup
1 teaspoon white miso paste
1 tablespoon Mighty Sesame Tahini
1 teaspoon sesame seeds
3 scallions (green and white parts), washed and thinly sliced
2 tablespoons washed and chopped fresh cilantro
1 lime

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Big Bites caramelized flavor healthy Kat Ashmore roasted potatoes sweet potatoes

Directions

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper or foil.
Using a fork, poke holes in the sweet potatoes on all sides and place on the baking sheet. Evenly rub the outside of the potatoes with the olive oil and season with some salt.
Roast the sweet potatoes for 35 to 45 minutes, flipping them over halfway through, until they are slightly oozing and tender when pierced with a fork. Allow to cool until easy to handle but still warm.
Meanwhile, place the butter in a small saucepan and heat over medium-low until melted. Add the maple syrup, miso paste, tahini, and sesame seeds, then whisk until smooth. Simmer for 30 to 60 seconds, until slightly thickened. Caution: If you let it go too long, it will burn, so make it quick!
Slice the sweet potatoes in half lengthwise and put them back on the baking sheet. Drizzle over the tahini butter and sprinkle with some salt. Top with a sprinkling of the scallions and cilantro, then add a squeeze of lime. Transfer to plates and enjoy!

Description:
Excerpted from BIG BITES: TIME TO EAT! By Kat Ashmore. Copyright © 2026 by Kat Ashmore. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All Right reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Photography by Christine Han

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Caramelized Tahini Butter Sweet Potatoes

Kat Ashmore

Recipe Description:

Let’s give sweet potatoes the all-star treatment, shall we?

Nutty, buttery, sweet, and luscious, these roasted sweet potatoes are slathered with a delicious tahini-based butter that comes together in just a few minutes, while the potatoes are cooling. I love serving them for brunch alongside a soft scrambled egg or with grilled or pan-seared salmon for dinner. They feel special, not in a fancy way but in a “I never would have thought to do that” kind of way.

Ingredients

Caramelized Tahini Butter Sweet Potatoes

3 medium sweet potatoes (about 1 and 1/2 pounds), scrubbed
2 tablespoons Gefen Extra-Virgin Olive Oil
Kosher salt
3 tablespoons unsalted butter
1 teaspoon Gefen Maple Syrup
1 teaspoon white miso paste
1 tablespoon Mighty Sesame Tahini
1 teaspoon sesame seeds
3 scallions (green and white parts), washed and thinly sliced
2 tablespoons washed and chopped fresh cilantro
1 lime

Directions

Step 1

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper or foil.
Using a fork, poke holes in the sweet potatoes on all sides and place on the baking sheet. Evenly rub the outside of the potatoes with the olive oil and season with some salt.
Roast the sweet potatoes for 35 to 45 minutes, flipping them over halfway through, until they are slightly oozing and tender when pierced with a fork. Allow to cool until easy to handle but still warm.
Meanwhile, place the butter in a small saucepan and heat over medium-low until melted. Add the maple syrup, miso paste, tahini, and sesame seeds, then whisk until smooth. Simmer for 30 to 60 seconds, until slightly thickened. Caution: If you let it go too long, it will burn, so make it quick!
Slice the sweet potatoes in half lengthwise and put them back on the baking sheet. Drizzle over the tahini butter and sprinkle with some salt. Top with a sprinkling of the scallions and cilantro, then add a squeeze of lime. Transfer to plates and enjoy!

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