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Roast your Japanese sweet potatoes in the oven at 400 degrees for 90 minutes.
Once finished, remove from oven, place on a plate, slice in half, fluff the inside and top with your miso tahini butter, fresh cilantro leaves, sesame seeds, and flaky salt to finish.
Mix all ingredients in a little bowl and set aside until you're ready to top your sweet potato.
Scrub skin very well, rub with olive oil, salt and pepper. Wrap in parchment paper and bake. Don't poke your sweet potatoes before baking. This method makes the inside come out moist and custard like and the skin has a lovely texture as well.