Slow-Roasted Sweet Potatoes with Maple Tahini Butter

Yes, a sweet potato can be dinner.

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Some nights, there’s nothing better than the simple comfort of a roasted sweet potato for dinner. Sure, it might not be the most elaborate meal, but when it’s been slow-roasted until it almost candies itself and and is topped with a creamy maple tahini butter and toasted sesame seeds . . . well, you couldn’t ask for more.

I’ve been slow-roasting sweet potatoes to maximize their sweetness for a while now, but I credit Deb Perelman of Smitten Kitchen for inspiring this specific recipe. I once heard her share on a podcast about her obsession with slow-roasting whole sweet potatoes: how bright orange and super sweet the sweet potatoes became after roasting for over two hours in a super low oven—almost like they’d candied themselves. She positively gushed over them, and as ridiculous as that sounds, I get it. These sweet potatoes are worth gushing over.

You could stop with just the slow-roasted sweet potato– add a little flaky salt, maybe just a pat of butter– but I’ve taken it just one step further by stirring together a quick maple tahini butter and pan-toasting some sesame seeds to sprinkle on top for texture and crunch. Please note: this is a 3-ingredient, stir-together topping, so we’re not trying to overcomplicate things here. This is still a lazy day, low-effort kind of recipe. But the extra toppings add some extra fun: a little crunch, a bit of additional richness—if you want to take it there. If not, just slice open that sweet potato and dig in.

These sweet potatoes take a while to roast, but they’re also easy to make ahead. Roast a big batch on a lazy weekend afternoon, let them cool completely, and then store in an airtight container in the refrigerator for up to 5 days. The tahini butter can also be made ahead and stored in the refrigerator for up to 5 days. Thanks to the tahini, it stays pretty soft and spreadable, even when it’s cold from the fridge.

Enjoy!

Slow-Roasted Sweet Potatoes with Maple Tahini Butter

(Makes 4)

Prep time: 5 minutes

Cook time (mostly inactive): 2- 2 ½ hours

Ingredients

4 (8-oz.) sweet potatoes

2 teaspoons extra-virgin olive oil

4 tablespoons unsalted butter, softened

2 tablespoons tahini, well-stirred

1 teaspoon maple syrup

¼ teaspoon kosher salt (I used Diamond Crystal)

2 tablespoons sesame seeds, toasted

Flaky salt, for serving (optional)

Equipment: large sheet tray, fork, bowl, spoon

Instructions

1. Heat oven to 275°F, rack in the middle position.

2. Arrange sweet potatoes on a bare metal baking sheet. Poke holes in the sides and bottom of each sweet potato with a fork—4 or 5 times per sweet potato is enough!—and drizzle with olive oil. Using clean hands, rub olive oil all over the sweet potatoes to coat evenly.

3. Roast sweet potatoes until super tender (a paring knife should slide into the center as easily it would as softened butter), 2 to 2 ½ hours.

4. Meanwhile, in a small bowl, stir together softened butter, tahini, maple syrup, and salt. Set aside at a cool room temperature, or refrigerate until ready to use.

5. Let sweet potatoes cool 5 minutes, then split open and use a fork to lightly rake and fluff the sweet potato inside. Top with a dollop of the maple tahini butter and shower with sesame seeds and flaky salt.

Originally posted January 4, 2026.