Sweet Potatoes with Tahini Butter

I love a good baked sweet potato: slathered in melted butter and sprinkled with enough cinnamon sugar to undoubtedly cancel out the sweet tater's status as a healthy superfood.

But even that yummyness gets old. This is a very nice change of pace. A side dish that's savory from the tahini, sassy from the lime juice.  

Originally from Bonappetit.com

Servings: 2 servings 

INGREDIENTS

1 lb. sweet potatoes, any color (6 small or 3 large), scrubbed

2 Tbsp. unsalted butter, room temperature

1/12 cup fresh lime juice

2/3 Tbsp. tahini

1/3 Tbsp. soy sauce

2/3 tsp. toasted sesame oil

kosher salt, freshly ground pepper

Flaky sea salt

Toasted sesame seeds and lime wedges (for serving)

DIRECTIONS

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve

sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and

steam until fork-tender, 25-30 minutes.

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

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. Season with sea salt; top liberally

with sesame seeds. Serve with lime wedges (this dish really comes alive with lots of bright citrus)