Ingredients
- 6 tablespoons ¾ stick unsalted Grassland butter, at room temperature
- 4 medium sweet potatoes
- ¼ cup tahini
- 3 tablespoons lime juice
- 2 tablespoons low sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 clove garlic finely grated
- 2 tablespoons sesame seeds
- Salt and freshly ground black pepper
- Flaky sea salt for serving
- Lime wedges for serving
Instructions
- Bring a 1-2 cups of water to a boil in a medium pot fitted with a steamer basket. Place sweet potatoes in the steamer. Cover, reduce heat to medium, and steam until potatoes are completely tender, 35 to 40 minutes.
- While the potatoes are cooking, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic in a medium bowl until smooth. Taste, and season with salt, pepper and lime juice as needed.
- Set a small pan over medium heat. Add sesame seeds, and toast, stirring continuously until seeds are golden. We suggest stirring with a wooden spoon to keep the seeds moving, as they may give off oil and start to clump. Once toasted, about 4 minutes, transfer seeds to a small bowl.
- When the sweet potatoes are tender, use tongs to transfer them to a large plate. Once cool, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the potatoes, and top with toasted sesame seeds.
- Add lime wedges for garnish, and serve hot.
Notes
This recipe is courtesy of Samin Nosrat of the NY Times.