1: Preheat the oven to 190C.
2: Stab the sweet potato with a fork a few times, drizzle with olive oil and salt, wrap in foil, and roast in the oven for 1 hour or until soft.
3: Open the foil, slice open the potato, and roast for a further 15 minutes to get the top crispy.
4: Whisk tahini, lemon juice, and minced garlic with salt, adding a little cold water to loosen to desired consistency.
5: Once the potato is ready, remove and carefully squish it open, add butter and let it melt, then pour over tahini, chilli crisp, sesame seeds, and spring onion.
