roasted sweet potatoes with whipped tahini butter

the responsible vegetable met deliciously irresponsible toppings

ingredients

3 - 4 sweet potatoes

3 tbsp sesame oil

Salt and pepper

80 g butter, very soft

4 tbsp tahini

2 tbsp honey

1 tsp soy sauce or a pinch of salt

2 tsp rice wine vinegar (optional but recommended)

Chilli crunch

Fried shallots

method

1. Heat the oven to 200°C (180°C fan).

2. Slice the sweet potatoes into long wedges. Spread them out on the tray so they have room to caramelise. Toss the wedges with the sesame oil, salt and black pepper.

3. Roast for 25–30 minutes (turning once if you remember) until deeply golden at the edges and completely tender.

4. While the sweet potatoes cook, make the whipped tahini butter. Add the butter, tahini, honey, rice wine vinegar and soy sauce to a bowl. Whip until pale, fluffy and smooth. Taste and adjust if needed.

5. To serve, pile the hot sweet potatoes onto a platter. Dollop the cool whipped tahini butter over the top in generous spoonfuls. Finish with chilli crunch and fried shallots.