Sweet Potatoes With Tahini Butter Recipe (2024)

OK I try not to weigh in often but as a physician who has recently lost over 25 pounds, can I say that a vegetable 'fat bomb' of this nature fits in beautifully with starch and fat cravings while contributing vitamins and fiber that are so much better than any processed foods? Eating this recipe weekly is part of the secret to my success!

We frequently eat baked sweet potatoes that are wrapped in foil paper. This time I baked one in the oven in foil paper and steamed one. The steamed one was tasted bland; the baked one was deliciously sweet. The tahini butter was a nice touch, but was unnecessary with the baked one. I'll stay with baking.

This is one of the BEST recipes I've come across on here. It's delicious. I've made it several times in the past few weeks at the request of friends and family. And I've been asked to share the recipe several times as well. Delicious with Japanese yams, and works great if subbing tamari for soy, too. Definitely a winner!Full disclosure: I cooked my sweet potatoes in the microwave, because I'm often short on time and also I'm a complete heathen.

We use the Instant pot. Usually 8 minutes with high pressure, although maybe somebody else has used its steam function.

If you’re thinking of trying this recipe and are wondering what this unusual combination of flavors will taste like, well, close your eyes and try to imagine sweet potatoes covered with a sauce of tahini, butter, and lime juice. If that sounds appealing, this recipe might be for you. Unfortunately, I did not experience the thrill of “crunch, salt, umami and acidity” promised by the recipe, just a bunch of flavors that didn’t go particularly well together.

I always microwave them for 11 minutes, they turn out fine, so easy....

When I made up the tahini butter and tasted it, I had serious doubts and thought that peanut butter would make a better topping. However, I always follow a recipe's directions to the hilt on the first try reserving the right to modify it later. I was wrong. This is a keeper. I have a 4x8 raised bed in my garden devoted to sweet potatoes and next winter a lot of them are going to get steamed. Delicious!

This is delicious. Totally disagree with the person who said the flavors don't come together. You have to use a fair amount of salt on the sweet potatoes and then squeeze a good amount of lime on at the end. As Samin describes, you will wolf one down in 2 bites standing over your sink.

This is fabulous! Come on people, sweet potatoes are bland to begin with. Why is everyone harping on the blandness? That's what the Tahini butter is for. Followed the recipe as written, steaming and all. Potatoes were perfect as to tenderness, Tahini butter is outstanding. Gives the sweet potato a great and different flavor. Had this with Melissa Clark's Grilled Flank Steak. To die for. Stop harping on fat, and all the negatives. This is great food NOT junk food as someone said.

The tahini butter is great with rice, wilted greens (kale, collard greens) and even on pan-fried tofu! Great umami flavor.

Actually, the best way to cook a sweet potato: with skin on, wash, prick a few times with a fork, place on a paper towel in the microwave. Heat on high around 3-4 minutes until the potato feels somewhat soft to the touch (time will vary depending on the size of the potato and how many). Immediately remove and wrap tightly in foil. You should be able to hear it still bubbling and cooking in the foil. Leave it about 10 minutes, unwrap, and you have a buttery soft, sweet, perfectly cooked potato

Made this for my Dad for father’s day, it is absolute heaven. We put little more garlic and salt, lots of lime. I will never broil sweet potatoes again, they were heaven! My toddler also loved the tahini butter. This is a new staple in our house. Thanks, Samin, for sharing w us!

I want try some togarashi instead of the sesami seeds. I think the sweet potaotes wouldn't mind a little heat and a whiff of dried tangerine rind.

Turned this into a bowl by scooping the potatoes out of their jackets, spreading tahini butter on top, sprinkling with sesame seeds, and then adding a poached egg. It seemed to require slightly less butter that way, and also allow for better flavor distribution.

depends on whether you'd rather spend a few minutes whisking or a few minutes washing out the parts of your food processor.

Delicious. Opted for the air fryer instead of steaming, skipped the sesame seeds, pre-softened the butter.

I guess it's a good thing that preparing the tahini butter is such a workout, otherwise I'd be eating it with a spoon on the regular.It was delicious, thank you for the recipe

as someone who already delights in tahini sauce on sweet potatoes this did not knock our socks off. we typically make a sauce very similar to this sans the butter but i was intrigued by this recipe bc, butter! it makes EVERYthing better right?!!? well i used to think that was true but not anymore. the butter was difficult to work into the tahini and in the end i didn't find it worth it. the sauce was good/fine, but personally i enjoy the one i make more.

First time steaming sweet potatoes, and they came out perfect! Didn't have garlic, but the taste of the tahini with the butter, lime and tamari was fantastic. I think garlic would cover up the complex flavor of the main tahini sauce. I had a sea vegetable, sesame shaker on hand (Eden) and used that as the final topping. That added just the right extra amount of salt. I also added some ground long pepper. Once you taste the final product you'll be eating the first serving standing in the kitchen!

Soy sauce and tahini can vary….Suggest tasting sauce before adding salt (was salty enough for me with just soy). My freshly opened Israeli tahini was somewhat bitter, so I added a bit of honey to offset and more lime juice.

I was a little skeptical about this, but also intrigued. Soo glad I tried it! Delicious! So much yummy fat from the butter and tahini, a bit of sweet from the potato and nice tang from the lime. It's so easy and stuff I usually have on hand! Fantastic!!

This recipe is so delicious as is but also I think about that sauce in relation to a lot of other dishes when I make them. Not too far off, but tonight I had some Japanese purple yams that were very thin so I baked them in spears and dipped them in the tahini butter. It made me realize that using the sauce as a dip for so many things opens my mind to even more ways to use it! 😍 A diiipppp.

Spectacular! I followed the recipe exactly the first time. Might try roasting the sweet potato sometime in future or maybe not. Might also try steaming some broccoli to put on top. There is enough sauce for some added veg. Everyone in the fam loved these.

I ended up making this as a mash, which was delicious. I cooked the sweet potatoes in the air fryer (40 minutes for 3 at 375), but did this late, so cooked the next day. They slipped out of their jackets, so went with a mash. It's so good!

This was bussin. Served with a Greek salad with chickpeas and feta. Wife and chef-y friends approve

Was doubtful about this recipe at first. But it is amazing! Making it again tonight and doubling it up, as my husband and I love it and want leftovers.

I have to agree that steaming the sweet potato does make them fluffier, less fibrous and less tough. Making the tahina butter is a bit of a chore but well worth the time and effort. We have used it in other vegetables with great results. ( any one out there with any advice or tricks to help mix the the two ingredients ?) This recipe is now in my "go to" cookbook for family and when we have friends over.

I did not at all care for the lime in the tahini butter. I ended up making an alternate butter using pb powder instead of the tahini because I ran out. All in all I think the smoky nutty flavor from soy sauce and pb was interesting, but not really my favorite.

Tried to use steam function on IP - took three rounds of 10 minute cook times, so ended up just nuking at end, which is what I should have done in the first place. Other than that, super tasty. I usually make this over roasted sweet potatoes and like it both ways, don't mind stringy roasted sweet potatoes.

Followed the recipe exactly except I have lemons, not limes. I will definitely steam, or possibly nuke, my sweet potatoes from now on. And I'll probably make the tahini butter again.