50 Min

• 1.5 lb Sweet Potatoes
• 5 Tbsp Unsalted Butter, room temperature
• ¼ cup Fresh Lime Juice
• 2 Tbsp Tahini
• 1 Tbsp Miso Paste
• 1 tsp Toasted Sesame Oil
• Sea Salt and Freshly Cracked Black Pepper
• Sesame Seeds for garnishing (optional)

Preheat oven to 425 degrees.  

Wash potatoes well and pat dry. Using a fork, poke holes all around each potato. 

Rub potatoes with oil, then sprinkle liberally with sea salt and pepper. Place on baking sheet and roast 40 to 45 minutes, until tender when pierced with a fork. 

Meanwhile, using a fork, mix together butter, lime juice, tahini, miso paste and sesame oil in small bowl until smooth. Season tahini miso butter with sea salt and pepper.

Arrange sweet potatoes on platter or large plate. When cool enough to handle, cut in half, lengthwise, and spread tahini miso butter over cut sides. Season with sea salt, sprinkle with sesame seeds and add a squeeze of lime.