Japanese Sweet Potatoes With Maple-Tahini Crème Fraîche
Published Jan. 14, 2025
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½ pounds Japanese sweet potatoes (4 to 6), scrubbed, halved if large
- 1lemon
- ½cup crème fraîche or sour cream (see Tip)
- ¼cup well-stirred tahini
- 2tablespoons maple syrup
- 1small garlic clove, finely grated
- Salt and freshly ground black pepper
Nutritional analysis per serving (6 servings)
283 calories; 9 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 47 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 5 grams protein; 557 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
- Step 2
Meanwhile, into a medium bowl, finely grate 1 teaspoon zest and squeeze 1 teaspoon juice from the lemon. Whisk in the crème fraîche, tahini, maple syrup and garlic. Season to taste with salt and pepper and more lemon juice, if desired.
- Step 3
To serve, slit the tops of the potatoes if they are whole, then lightly rake the flesh with a fork, drizzle with the sauce, and sprinkle with pepper.
- If using sour cream, start with ¾ teaspoon lemon juice.
Private Notes
Comments
Japanese sweet potatoes are INCREDIBLE. They are less sweet than regular sweet potatoes and hold their form when added to stews or casseroles. They are particularly good roasted in a 400 degree oven with olive oil and finished with salt. We used them recently in Lidey Heuck’s red curry lentil recipe and they were outstanding.
Very good with roasted Japanese sweet potatoes; I used a 5.4 oz can of coconut cream in place of the creme fraiche, used a bit more lemon juice and cut the maple syrup to 1 T to make up for the coconut’s sweetness. Sprinkled with flaky icelandic salt in top, thanks to a friend’s recent travels - delicious!
Call me a Philistine, but this is a super-fast weeknight dish if you microwave the potato instead of steaming or roasting. I substituted the crème fraiche with kefir and skipped the lemon juice. The sauce was thin and watery but the potato soaked it up well. Another time saver: I used garlic powder instead of fresh garlic, so no grating or mincing! It all came together quickly and tasted great. I did use actual Japanese sweet potatoes and tahini, though. I’m not a monster.
The sauce is amazing. I made it once with twice baked sweet potatoes. Would recommend.
Boys thought too sweet. Recommend replacing maple syrup with Dijon mustard.
This was absolutely delicious. I pricked the skins and roasted the potatoes. I think the dressing will be wonderful in a baked salad of cabbage, Brussels, and acorn squash.