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KitchAnnette NomadYam Dish

Twice-Baked Peanut Tahini Sweet Potatoes

Annette Zito, KitchAnnette™
Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Side Dish
Servings 4


  • Baking pan
  • Small bowl
  • Medium bowl


  • 2 sweet potatoes, medium, washed
  • 3 tbsp sesame tahini
  • 1 tbsp peanut butter, creamy
  • 1-1/2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp lime juice
  • 1 garlic clove, minced
  • 1 tsp ginger, minced
  • 4-5 tbsp water
  • 2 tbsp butter, room temperature
  • 2 tbsp peanuts, chopped


  • Preheat oven to 400°. Place sweet potatoes on baking pan and bake for 50-55 minutes, or until soft. Let sit until cool enough to handle.
  • Whisk tahini, peanut butter, soy sauce, honey, lime juice, garlic, and ginger in a bowl. Add water a little at a time to achieve your preferred consistency.
  • Slice potatoes in half long-wise and scoop out potato into medium bowl, leaving about 1/2" potato layer. Set skins aside.
  • Add butter, then sauce a bit at a time to potatoes, reserving about 2 tsp to brush over the tops. Mix until well combined.
  • Spoon mixture back into the potato skins, brush tops with sauce, and bake for 15-20 minutes, or until light golden brown. Sprinkle with peanuts and serve.