Roasted sweet potatoes get a sultry upgrade with the addition of chipotle-infused tahini butter. A delicious vegetarian main event, as well as a perfect accompaniment to roasted chicken or skirt steak.
Ingredients
- 2 lbs sweet potatoes
- 6 tbsp butter, at room temperature
- ¼ cup tahini, stirred
- 2-3 tbsp lime juice, plus lime wedges, for serving
- 2 tbsp chipotles in adobo, finely chopped
- 1 tsp toasted sesame oil
- Olive oil, as needed
- ½ tsp salt, plus more to taste
- ½ tsp honey (optional)
- 1 clove garlic or 1 stalk spring garlic, finely chopped
- Salt and freshly ground black pepper
- 2 tbsp toasted sesame seeds or chopped, roasted peanuts, for serving
- Flaky sea salt, for serving
Preparation
- Preheat the oven to 400°F. Line a baking sheet with foil. Prick the sweet potatoes all over with a knife and lightly coat with olive oil. Arrange them on the baking sheet and roast until tender and caramelized, about 45 minutes.
- As the sweet potatoes roast, prepare the tahini butter. In a small bowl, whisk together the butter, tahini, lime juice, salt, chipotles, sesame oil and garlic until smooth. This may take some time, but be patient. Adjust the seasonings, to taste.
- Once the sweet potatoes finish cooking, allow them to stand until just cool enough to handle. Transfer to a serving platter and split each down the middle with a sharp knife. Season the flesh with flaky sea salt. Generously glob the tahini butter along the center of each sweet potato. Top with the sesame seeds or peanuts. Serve hot with the lime wedges on the side.
