i’ve been doing something similar’ish but with roasted sweet potatoes (i keep meaning to try Carla’s method to the letter), but top my potatoes with furikake, which i’m convinced makes most meals better :)
I just made a batch of these over the weekend and have been eating them all week for lunch – YUM! I can’t believe I’d never steamed them either. Also, thanks for the tip on what to do with the leftover tahini butter…SOBA FTW.
I have some sweet potatoes on the counter that I was going to roast for dinner, but now that I’ve seen this, I’ll try this way tonight. Have you tried the sweet potatoes with purple skin and white inside? (They call them oriental yams at Costco, but that seems wrong.) Anyway, I might like those even better.
Going to try this tonight. I’ve made one thing so far from Where Cooking Begins . . . Music’s pastry. I have to say, I was trepidatious throughout the messy process, but my fresh strawberry pie had the flakiest crust I’ve ever made. Highly recommended.
Love these. Will try the tahini on them but do give the black sesame seeds a try as they are better contrast. Love your blog and wish it were more frequent!
i love this recipe and make it for work lunches often. oddly, you can skip some or sll of the butter in the spread and it’s still delicious.to go full mom blog, throw those sweet potatoes in the instant pot for 15 mins! even less heat in your kitchen.
I was once cooking in a kitchen with Limited Resources. I had a whole roasted sweet potato and butter, but it needed something more. The leftover soy sauce packet did the trick! Such a good simple combo: sweet potato, butter and soy sauce.
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olga says:
June 26th, 2019 at 9:42 am
i’ve been doing something similar’ish but with roasted sweet potatoes (i keep meaning to try Carla’s method to the letter), but top my potatoes with furikake, which i’m convinced makes most meals better :)
Nina says:
June 26th, 2019 at 11:59 am
I just made a batch of these over the weekend and have been eating them all week for lunch – YUM! I can’t believe I’d never steamed them either. Also, thanks for the tip on what to do with the leftover tahini butter…SOBA FTW.
Lydia says:
June 26th, 2019 at 12:21 pm
I have some sweet potatoes on the counter that I was going to roast for dinner, but now that I’ve seen this, I’ll try this way tonight. Have you tried the sweet potatoes with purple skin and white inside? (They call them oriental yams at Costco, but that seems wrong.) Anyway, I might like those even better.
Matthew Wencl says:
June 26th, 2019 at 3:35 pm
Going to try this tonight. I’ve made one thing so far from Where Cooking Begins . . . Music’s pastry. I have to say, I was trepidatious throughout the messy process, but my fresh strawberry pie had the flakiest crust I’ve ever made. Highly recommended.
Jan Canyon says:
June 27th, 2019 at 10:57 am
Love these. Will try the tahini on them but do give the black sesame seeds a try as they are better contrast. Love your blog and wish it were more frequent!
murray says:
June 28th, 2019 at 12:47 am
related: try miso butter with harissa or togarashi!
María says:
June 28th, 2019 at 5:00 am
i love this recipe and make it for work lunches often. oddly, you can skip some or sll of the butter in the spread and it’s still delicious.to go full mom blog, throw those sweet potatoes in the instant pot for 15 mins! even less heat in your kitchen.
Susan says:
July 1st, 2019 at 6:28 am
I was once cooking in a kitchen with Limited Resources. I had a whole roasted sweet potato and butter, but it needed something more. The leftover soy sauce packet did the trick! Such a good simple combo: sweet potato, butter and soy sauce.
Casey says:
July 14th, 2019 at 1:29 pm
That tahini butter on everything all summer! Just ate it on grilled corn with lime last night.