Sticky Tahini-Miso Sweet Potatoes with Toasted Seeds
A silky, savoury-sweet glaze with just the right kick of spice, poured over perfectly roasted sweet potatoes. It’s wholesome comfort food — a dish that feels indulgent yet is built from nourishing, plant-powered ingredients.
Cook Time: 30-45 Mins
Serves: 4
Ingredients:
Sweet potatoes
3 Medium sweet potatoes, scrubbed clean & patted dry
1–1½ Tbsp extra-virgin olive oil
Sea salt & black pepper
Sticky tahini–miso glaze
1-2 Tbsp unsalted butter
¼ Cup tahini
1 Tbsp white miso paste
1½ Tbsp maple syrup (or honey/agave)
2 Tsp apple cider vinegar
1 Small garlic clove, grated
½–1 Tsp chilli paste (or 1 fresh red chilli, finely minced)
2 Tbsp toasted sesame seeds
2 Tbsp sunflower seeds, finely chopped
2–3 Tbsp warm water (to loosen if needed)
To finish
Small handful fresh coriander, chopped
Extra seeds for garnish (optional)
Instructions:
Roast or air-fry the sweet potatoes
Heat oven to 200 °C / 400 °F. Scrub and dry the potatoes, then prick each several times with a fork.
Rub lightly with olive oil and sprinkle with salt.
Bake 30–45 min (depending on size) until skins are crisp and a knife slides in easily. Air-fryer option: 200 °C for 25–35 min, turning once.
Make the glaze base
In a bowl, whisk tahini, miso paste and butter until smooth. Set aside.
Cook the sticky glaze
In a small pan over medium heat, combine maple syrup, apple cider vinegar, chilli, sesame seeds, sunflower seeds and garlic.
Bring to a gentle boil, then simmer 2–3 min until syrupy.
Stir in the tahini-miso-butter mixture; add a splash of warm water if needed for a pourable glaze. Warm until glossy.
Glaze the potatoes
Split or slice the cooked potatoes. Spoon or brush the hot glaze over generously. (Optional) return to the oven 5–7 min to caramelise and set the coating.
Serve & finish
Transfer to a platter, drizzle any remaining glaze, and scatter fresh coriander and extra seeds.
💡 Fallon tip: Serve with a crisp green salad or quinoa for a full, nutrient-dense meal. The glaze also works beautifully drizzled over roasted carrots or cauliflower.
Why it’s good for you
This dish gives you slow, steady energy thanks to sweet potatoes, which are packed with fibre and beta carotene to support your immune system and keep blood sugar stable. Tahini adds a creamy richness along with calcium, magnesium, and plant protein — making the sauce satisfying without relying on heavy cream. A spoonful of miso brings gut-friendly fermentation and deep umami flavour, while sunflower and sesame seeds offer vitamin E, healthy fats, and an extra layer of crunch. A touch of butter combined with olive oil keeps the sauce silky but lighter in saturated fat than classic versions, so the whole dish feels comforting and decadent while staying nutrient-forward.
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Disclaimer
Please be aware that individual allergies and dietary needs vary. It is your responsibility to check ingredient lists carefully and consult with a healthcare professional or allergist if you have any concerns about allergies, intolerances, or medical conditions before trying any recipes or dietary suggestions.
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