Ingredients
2 tablespoons tahini 2 pounds sweet potatoes (about 2 large), peeled and cubedTOPPING:1/4 cup all-purpose flour1/4 cup packed brown sugar2 tablespoons cold butter2 tablespoons sesame seedsFILLING:3 tablespoons butter3 tablespoons maple syrup2 tablespoons white miso paste1 tablespoon rice vinegar1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger
Preparation
Preheat oven to 375°. Place tahini in freezer for 20 minutes. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour and sugar; cut in butter and chilled tahini until crumbly. Stir in sesame seeds.
Drain potatoes; return to pan. Beat until mashed. Add butter, maple syrup, miso paste, rice vinegar, cinnamon and ginger. Transfer to a greased 13x9-in. baking dish. Sprinkle topping over mixture.
Bake, covered, 15 minutes. Uncover, bake until topping is golden brown, 15- 20 minutes.
