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Daigaku Imo with Tahini and Toasted Sesame

These Japanese sweet potatoes are baked and caramelised with honey, then topped with a drizzle of tahini and toasted sesame seeds.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: Fusion, Japanese, Mediterranean
Keyword: beet and tahini dip, daigaku imo, japanese, japanese sweet potato, mediterranean, mezze, sesame seeds, sweet potato, thanksgiving, toasted sesame
Servings: 4 people
Author: The Elegant Economist


  • Large baking sheet


  • pounds Japanese sweet potato (1kg)
  • ¼ cup neutral oil (I used avocado) (55g)
  • ¼ cup honey (85g)
  • ½ tsp sea salt
  • ¼ tsp ground white pepper
  • 2 Tbsp sesame seeds
  • Tahini sauce to drizzle (recipe included below)


  • Preheat your oven to 400°F (200°C). Line a baking tray with parchment or foil.
  • Wash your sweet potatoes and remove any blemishes, but do not peel. Cut into bite-sized pieces. In a large bowl add your honey and oil and mix to combine somewhat. Add the sweet potato pieces, salt, and pepper, and toss to coat.
  • Pour the sweet potatoes on to a baking sheet and bake for roughly 40-50 minutes, turning the pieces halfway through (you may want to drizzle with a little more honey to make the caramelisation more even). They are done when the outsides are golden and the inside is soft and fluffy, easily pierced with a fork.
  • While your sweet potatoes are baking, toast your sesame seeds over medium heat in a small pan - until they are just golden and fragrant. Remove from heat and set aside.
  • Remove the potatoes from the baking sheet and place on a plate or in a bowl. Drizzle with tahini and sprinkle with toasted sesame seeds. Serve with extra tahini for dipping on the side.