Japanese Sweet Potato with Miso Tahini Sauce
A sweet-and-savory twist to the classic autumnal Japanese snack!
Servings
2
Prep Time:
15 min.
Bake for:
55 min.
Good For:
Lunch
Introduction
Japanese Sweet Potato with Miso Tahini Sauce
As the weather cools in Japan, you’ll start noticing white kei trucks hovering around busy stations or neighborhoods in the evenings, their drivers calling out “Yaki imo!” As a child I loved the aroma of the baked sweet potatoes wafting in the air (yes, these trucks are mobile sweet potato vendors with a customized oven in the back); autumn in Japan is almost synonymous with sweet potatoes.
While the classic way of enjoying yaki imo (baked sweet potato) is by itself, it can be a bit dry. Here’s a sweet-and-savory twist to enjoying this autumn treat, plus the fennel at the end adds a depth to the sweetness!
Ingredients
SWEET POTATOES
-
Satsumaimo (Japanese sweet potato), 1
- Olive oil
MISO TAHINI SAUCE
- White miso paste, 1 tbsp.
- Tahini or sesame paste, 2 tbsp.
- Honey, 3 tbsp.
- Water, 3-4 tbsp.
Preheat your oven to 210C.
Rinse and pat dry your sweet potatoes, then slice lengthwise in half.
Drizzle some olive oil on the potatoes, then bake for 50 min.
In the meantime, blend the miso tahini sauce ingredients in a food processor until it reaches a creamy, dressing-like texture.
Remove potatoes from oven when they’re done and drizzle some of the miso tahini sauce on top, then bake for an additional 5 min.
Drizzle the remaining miso tahini sauce on your fresh-out-of-the-oven sweet potatoes, top with fennel and paprika and enjoy!
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