Go Back
Print

Steamed Sweet Potatoes with Tahini Butter

Steamed sweet potatoes are flavourful, fluffy, and cook within 20-35 minutes (depending on the sizes of the veg). Paired with this tahini butter, these steamed sweet potatoes are elevated into a side dish worthy of a thrice weekly appearance, if not more. I'm in love.

This recipe is unchanged, and comes from bon appétit.

Ingredients

  • 5-6 sweet potatoes, of varying sizes, scrubbed
  • 6 Tbsp. unsalted butter room temperature
  • ¼ cup fresh lime juice
  • 2 Tbsp. tahini
  • 1 Tbsp. soy sauce
  • 2 tsp. toasted sesame oil
  • Kosher salt freshly ground pepper
  • Flaky sea salt
  • Toasted sesame seeds and lime wedges for serving

Instructions

  1. Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve sweet potatoes crosswise if large/long and place in steamer. Cover, reduce heat to medium, and steam until fork-tender, 20–35 minutes.

  2. Meanwhile, smash together butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes. Season tahini butter with kosher salt and lots of pepper.

  3. Arrange sweet potatoes on a platter or a large plate. Let cool until you can just handle them, then split open and generously spread tahini butter over. For the long skinny ones, I simply sliced them into medallions. Season with sea salt; top liberally with sesame seeds. Serve with lime wedges.