This recipe combines the naturally sweet, soft Japanese sweet potatoes with smoky, savory BBQ beef for a delicious balance of sweet and savory flavors. The miso butter adds a rich, creamy, umami flavor, while the tahini brings a subtle nuttiness. Japanese sweet potatoes provide fiber, vitamins, and antioxidants, while the beef adds protein and iron to support muscle health and energy, making this a comforting and satisfying meal.
Serves 2.
Ingredients
1–2 Japanese sweet potatoes
½ lb ground beef
1 tsp smoked paprika
1 tsp garlic powder
2 tbsp BBQ sauce of choice
Salt, to taste
Miso Butter
3 tbsp salted butter, softened
1 tbsp miso
1 tbsp tahini
Optional Garnish: sesame seeds or fresh parsley
Instructions
Cook the sweet potatoes (choose one method):
Oven: Preheat to 400°F. Poke holes in the potatoes, lightly rub with oil, and sprinkle with salt. Bake on a sheet for 40–50 minutes, until soft when pierced.
Air fryer: Preheat to 380°F. Poke holes, lightly oil, and salt. Cook for 25–35 minutes, flipping halfway, until tender.
While the potatoes cook, make the miso butter: In a small bowl, mix the softened butter, miso, and tahini until smooth. Set aside.
Cook the beef: In a skillet over medium heat, cook the ground beef, breaking it up, until browned. Drain excess fat if needed. Stir in the smoked paprika, garlic powder, salt to taste, and BBQ sauce. Cook 1–2 more minutes until well coated.
Once the potatoes are done, slice them in half lengthwise. Place them cut-side up and spread the miso butter generously over the hot flesh.
Spoon the BBQ beef over the buttered potatoes.
Optional: Sprinkle with sesame seeds or chopped parsley. Serve right away.
