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Sweet, Savoury and Absolutely Irresistible: Japanese Sweet Potatoes (Khoai Lan) with Miso and Tahini Butter


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If you’re searching for a cozy, flavorful dish that combines the best of Japanese and Middle Eastern flavors, look no further. Our recipe for Japanese Sweet Potatoes (Khoai Lan) with Umami packed Miso and Tahini Butter is a comforting, nutrient-packed treat that will elevate your dinner game — and your taste buds!


With just a handful of pantry staples, you can transform humble sweet potatoes into a gourmet experience. It’s the kind of recipe that’s perfect for weeknights or when you want to impress guests with minimal effort.




Ingredients:



  • 2 tbsp miso paste


  • 2 tbsp tahini


  • 2 tbsp unsalted butter (Softened)


  • 1 tbsp Brown Sugar


  • The zest and juice of 1/2 Lime


  • 1 tsp toasted Sesame oil (and more to taste)


  • Season with Japanese furikake, Olive oil, salt, and pepper






Method:



  1. Roast the Sweet Potatoes:


Preheat your oven to 190°C. Thaw and pierce the sweet potatoes a few times with a fork. Rub with a little olive oil and sprinkle with salt. Roast directly on the oven rack for about 50-60 minutes (or in the air fryer at 200°C for 20-30 mins), until tender and caramelized on the edges.



  1. Prepare the Miso-Tahini Butter:


While the Sweet Potatoes are roasting, Place softened butter in a small bowl. Fork mash in miso, tahini, sugar, lime (zest and juice), and rice vinegar until smooth and creamy. Adjust seasoning to taste — add a pinch of salt or a splash of water to loosen if needed.



  1. Assemble and Serve:


Once the sweet potatoes are cool enough to handle, slice them open lengthwise. Lather generously with the miso-tahini butter. Garnish with toasted sesame seeds, lime zest, Coriander and sliced red chilli.


Watch the video HERE


Ready to elevate your sweet potato game? Try our Japanese Sweet Potatoes with Miso & Tahini Butter today!


 
 
 

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