Sweet Potato with Maple Soy Tahini and Nut Crunch
Sweet Potato with Maple Soy Tahini and Nut Crunch
Ingredients
For the Roasted Sweet Potato
- 1 sweet potato, large
- 1/4 teaspoon salt, or to taste
For the Maple Soy Tahini Sauce
- 1/4 cup tahini
- 1 tablespoon miso paste
- 2 tablespoons maple syrup
- 1/2 lemon, juiced
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, grated
- 1 tablespoon soy sauce
- 2 tablespoons water, cold, or as needed to thin
For the Nut and Seed Crunch
- 1/4 cup almonds, roughly chopped
- 1/4 cup pistachios, roughly chopped
- 2 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons green onions, thinly sliced
Instructions
- 1
Preheat your oven to 425°F. Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 425
- 2
Place the whole sweet potato on the prepared baking tray. Roast for 45-60 minutes, or until the sweet potato is very tender, caramelized liquid is oozing out, and the skin is slightly charred. The exact time will depend on the size of your sweet potato.
⏱️ 60 min•🌡️ 425
- 3
While the sweet potato is roasting, prepare the Maple Soy Tahini Sauce. In a medium bowl, combine the tahini, miso paste, maple syrup, fresh lemon juice, grated ginger, grated garlic, and soy sauce. Whisk until well combined.
⏱️ 5 min
- 4
Gradually add the cold water, 1 tablespoon at a time, whisking continuously, until the sauce reaches a smooth, pourable consistency. You may need slightly more or less water depending on the thickness of your tahini.
⏱️ 3 min
- 5
Next, prepare the Nut and Seed Crunch. On a cutting board, roughly chop the almonds and pistachios. Transfer them to a dry skillet.
⏱️ 5 min
- 6
Add the pumpkin seeds and sesame seeds to the skillet with the chopped nuts. Toast over medium heat, stirring frequently, for 3-5 minutes, or until golden brown and aromatic. Be careful not to burn them.
⏱️ 5 min
- 7
Immediately transfer the toasted nut and seed mixture to a small bowl and season with salt while still hot. Set aside.
⏱️ 1 min
- 8
Once the sweet potato is roasted, carefully remove it from the oven. Using a sharp knife, cut the sweet potato lengthwise down the middle to open it up. Season the exposed flesh with 1/4 teaspoon of salt, or to taste.
⏱️ 3 min
- 9
To assemble, spread a generous spoonful of the Maple Soy Tahini Sauce onto a serving plate. Place the two halves of the seasoned sweet potato on top of the sauce.
⏱️ 1 min
- 10
Generously sprinkle the toasted Nut and Seed Crunch over the sweet potatoes. Garnish with thinly sliced green onions. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet Potato with Maple Soy Tahini and Nut Crunch
For the Roasted Sweet Potato
- 1 sweet potato, large
- 1/4 teaspoon salt, or to taste
For the Maple Soy Tahini Sauce
- 1/4 cup tahini
- 1 tablespoon miso paste
- 2 tablespoons maple syrup
- 1/2 lemon, juiced
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, grated
- 1 tablespoon soy sauce
- 2 tablespoons water, cold, or as needed to thin
For the Nut and Seed Crunch
- 1/4 cup almonds, roughly chopped
- 1/4 cup pistachios, roughly chopped
- 2 tablespoons pumpkin seeds
- 1 tablespoon sesame seeds
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons green onions, thinly sliced
Instructions
- 1
Preheat your oven to 425°F. Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 425 - 2
Place the whole sweet potato on the prepared baking tray. Roast for 45-60 minutes, or until the sweet potato is very tender, caramelized liquid is oozing out, and the skin is slightly charred. The exact time will depend on the size of your sweet potato.
⏱️ 60 min•🌡️ 425 - 3
While the sweet potato is roasting, prepare the Maple Soy Tahini Sauce. In a medium bowl, combine the tahini, miso paste, maple syrup, fresh lemon juice, grated ginger, grated garlic, and soy sauce. Whisk until well combined.
⏱️ 5 min - 4
Gradually add the cold water, 1 tablespoon at a time, whisking continuously, until the sauce reaches a smooth, pourable consistency. You may need slightly more or less water depending on the thickness of your tahini.
⏱️ 3 min - 5
Next, prepare the Nut and Seed Crunch. On a cutting board, roughly chop the almonds and pistachios. Transfer them to a dry skillet.
⏱️ 5 min - 6
Add the pumpkin seeds and sesame seeds to the skillet with the chopped nuts. Toast over medium heat, stirring frequently, for 3-5 minutes, or until golden brown and aromatic. Be careful not to burn them.
⏱️ 5 min - 7
Immediately transfer the toasted nut and seed mixture to a small bowl and season with salt while still hot. Set aside.
⏱️ 1 min - 8
Once the sweet potato is roasted, carefully remove it from the oven. Using a sharp knife, cut the sweet potato lengthwise down the middle to open it up. Season the exposed flesh with 1/4 teaspoon of salt, or to taste.
⏱️ 3 min - 9
To assemble, spread a generous spoonful of the Maple Soy Tahini Sauce onto a serving plate. Place the two halves of the seasoned sweet potato on top of the sauce.
⏱️ 1 min - 10
Generously sprinkle the toasted Nut and Seed Crunch over the sweet potatoes. Garnish with thinly sliced green onions. Serve immediately.
⏱️ 2 min