Author: Tahini Market

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Sweet Potato-Tahini Doughnuts Recipe

https://pixabay.com/en/glazed-donut-doughnut-dessert-snack-992767/

Try this variation of the sweet potato-tahini doughnuts recipe. It is the moist, fluffy confection has a light delicate flavor, just the cure for a sweet-tooth craving.

Have This!

  • 8 oz. mashed sweet potato
  • 1/4 tsp. allspice
  • 1/4 tsp. mace
  • 1 tsp. tahini
  • 1/2 tsp. cinnamon
  • 1 c. maple syrup
  • tsp. lemon juice
  • 1 c. toasted, chopped walnuts

Do This!

  • Follow the directions for Lightest Fluffiest Doughnuts, but replace the sour cream with 8 ounces mashed sweet potato and tahini.
  • Add allspice, mace, and cinnamon to the batter. Prepare the doughnut batter and fry as instructed above.
  • Combine 1 cup maple syrup and 1 teaspoon lemon juice in a small saucepan over medium-low heat. Cook until reduced to 3/4 cup, 15 to 20 minutes.
  • Coat hot doughnuts and holes with glaze and sprinkle with 1 cup toasted, chopped walnuts. Let glaze set and serve immediately. Will keep in an airtight container for up to 2 days.
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Loaded Sweet Potato Skins With Tahini Recipe

https://pixabay.com/en/baked-potato-butter-melted-food-522482/

With this loaded sweet potato skins with tahini recipe, enjoy a big plate of extra crispy, extra loaded sweet potato skins in no time. This game-time favorite is hard to resist.

Have This!

  • 4 medium sweet potatoes
  • 1 Tablespoon olive oil
  • 3 tsp. tahini
  • 1/4 cup milk1
  • 1/4 teaspoon salt
  • ground pepper, to taste
  • 1 cup shredded cheese
  • 4 strips bacon, cooked until crispy, and crumbled
  • sour cream and chopped chives for serving

Do This!

  • Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Pierce each sweet potato a few times and bake for 40-50 minutes or until soft.
  • Allow the potatoes to cool slightly. Slice potatoes in half lengthwise.
  • Reduce oven temperature to 375F degrees. Scoop out sweet potato flesh, leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
  • Place skins back on the baking sheet face up, drizzle with olive oil and bake for 10 minutes.
  • Mash the sweet potato flesh with milk, salt, and pepper until smooth and creamy. After 10 minutes, remove the skins from the oven.
  • Fill each with an equal amount of mashed sweet potato and top each with cheese.
  • Bake for 15 minutes until the cheese is melted. Remove from the oven and top with bacon. Serve with sour cream and chopped chives, if desired.
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Mini Sweet Potato Pies With Tahini Flavor Recipe

https://pixabay.com/en/cake-plum-cake-pie-confectionery-1588971/

This mini sweet potato pies with tahini flavor are everything you love about the classic Thanksgiving dessert and in one tiny bite. A layer of toasted mini marshmallows makes them extra special.

Have This!

  • 24 mini tart shells
  • 1/2 pound sweet potatoes, peeled and cubed
  • 1/4 cup evaporated milk
  • 1 large egg white
  • 2 tsp. tahini
  • 1 teaspoon pure vanilla extract
  • 1/4 cup light brown sugar
  • 3/4 teaspoon pumpkin pie spice
  • 72 mini Campfire Marshmallows

Do This!

  • Arrange 24 mini tart shells in a 9×13 baking dish and preheat oven to 350°F.
  • Placed sweet potatoes into a medium saucepan and cover with water. Bring to a boil, and cook until the sweet potatoes are fork tender, about 5 minutes.
  • Drain and allow sweet potatoes to cook for a few minutes.
  • Add the sweet potatoes to a food processor or blender and blend into a puree.
  • Add the evaporated milk, egg white, tahini, vanilla, brown sugar, and pumpkin pie spice to the puree and blend until fully incorporated and smooth.
  • Spoon or pipe the filling into the mini tart shells.
  • Top each pie with 3 mini Campfire Marshmallows
  • Bake in preheated oven for 13-15 minutes. The shells will be golden, the filling will be set and the marshmallows will be toasted. Cool before serving.
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Roasted Sweet Potatoes, Tahini, and Brussels Sprouts

https://pixabay.com/en/casserole-brussels-sprouts-casserole-74322/

This roasted sweet potatoes, tahini, and Brussels sprouts recipe are superior in almost every way. Moreover, it takes up valuable oven space on holidays.

Have This!

  • 1 pound Brussels sprouts, trimmed
  • 1 large sweet potato (1 pound)
  • 2 cloves garlic, smashed
  • 1/3 cup olive oil
  • 1 teaspoon cumin
  • 2 tsp. tahini
  • ¼ or 1/2 teaspoon garlic salt
  • 1 teaspoon salt
  • pepper to taste
  • 1 tablespoon red wine vinegar
  • fresh thyme, to garnish
  • Instructions

Do This!

  • Preheat your oven to 400 degrees F.
  • Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
  • Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
  • Smash 2 cloves of garlic and tahini, and add it to the bowl.
  • Pour 1/3 cup olive oil over the vegetables.
  • Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
  • Drizzle a little olive oil onto the sheet pan and rub it all over the pan with your hand. Or you could spray it really well with nonstick spray.
  • Pour the veggies into the pan.
  • Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
  • Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste.
Posted on

Sweet Potato Pie Bars With Tahini Recipe

https://pixabay.com/en/food-eat-diet-chewy-granola-bar-2202344/

This sweet potato pie bars with tahini recipe comes with a thick graham cracker crust, fresh sweet potato filling, and tall toasted homemade marshmallow topping.

Have This!

Crust:

  • 18 full graham crackers
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 tsp. tahini
  • 12 tablespoons unsalted butter, melted

Filling:

  • 2 cups sweet potato puree
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1 tablespoon bourbon (or 1 teaspoon vanilla)
  • teaspoon fine salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground clove
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream

Do This!

For the crust:

  • Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.
  • Place the graham crackers, sugar, tahini, and salt in the bowl of a food processor and pulse until finely ground.
  • Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan.
  • Bake for 10 minutes. Remove to a cooling rack and let cool completely. Keep oven at 350°F.

For the filling:

  • In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined.
  • Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wiggly in the middle.
  • Let cool to room temperature.
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Candied Pecan Sweet Potato Casserole With Tahini

https://pixabay.com/en/chicken-asparagus-pecan-crusted-2722818/

This candied pecan sweet potato casserole with tahini is easy to make and will leave your guests wanting more and begging for the recipe.

Have This!

  • 5 pounds sweet potatoes, peeled and cut into 2-inch pieces
  • 1 cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tsp. tahini
  • ½ cup butter, melted
  • 1 cup brown sugar
  • 2-3 teaspoons salt
  • ½ cup milk or heavy cream

Do This!

  • Potatoes can be boiled, drained, and then mashed OR cooked in a slow cooker. If using a slow cooker, add sweet potatoes and water to slow cooker. Cover and cook on high for 4 hours or until potatoes are easily pierced with a fork. Drain slow cooker.
  • Preheat oven to 375. Mash cooked sweet potatoes. Add eggs, vanilla, ½ cup melted butter, brown sugar, tahini, salt, and milk and mix until smooth.
  • Spread potato mixture in the bottom of a greased 9×13 baking dish. In a bowl combine brown sugar, flour, ⅓ cup melted butter, and pecans and mix well. Sprinkle mixture over potatoes.
  • Bake uncovered for 15-20 minutes until pecans are caramelized.
  • Spread marshmallows evenly over pecan mixture. Return to oven for another 5 minutes or until marshmallows are puffy and lightly browned. Serve immediately.
Posted on

Honey-Roasted Sweet Potatoes with Tahini

https://pixabay.com/en/meal-morning-breakfast-banana-1831130/

The honey-roasted sweet potatoes with tahini don’t taste overtly coconuts. Rather, coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if you’d like.

Have This!

  • 2 large or 3 medium/large sweet potatoes (technically I used red yams), washed, peeled, and trimmed into 1-inch chunks
  • 3 to 4 tablespoons honey
  • 3 to 4 tablespoons coconut oil in a liquid state
  • 2 tsp. tahini
  • 1 tablespoon cinnamon, or to taste
  • pinch salt and pepper, optional and to taste
  • pumpkin pie spice, nutmeg, ginger, allspice; all optional and to taste
  • Creamy Honey-Cinnamon Dip

Do This!

  • Slice potatoes into 1-inch chunks and put into a gallon-sized Ziplock.
  • Open a bag and add honey, oil, cinnamon, tahini, optional salt and pepper to taste, optional seasonings to taste, seal bag, and toss potatoes to coat. Really manipulate the potatoes around inside the bag, pushing the ones on the top to the bottom and vice versa, to equally distribute the honey, oil, and spices.
  • Using your hands, transfer potatoes to a baking tray, arranged in a single flat layer and not touching, if possible. Bake for about 20 to 25 minutes, remove from oven and flip potatoes over using tongs.
  • If desired and if there’s extra marinade, lightly and evenly drizzle potatoes with what remains from Ziplock bag.
  • Return tray to oven and bake for about 15 to 20 more minutes, or until fork-tender and done.
  • Keep a close eye on potatoes in the final moments of baking so they don’t burn.
  • Baking times will vary based on oven variances, the potatoes and how thick they’re cut, how full the tray is, and how well done you like them.
Posted on

Sweet Potato-Tahini Cupcakes With Maple Walnut Frosting

https://pixabay.com/en/food-eat-styling-decor-giveaways-2607398/

These sweet potato-tahini cupcakes with maple walnut frosting recipe are topped with luscious maple walnut frosting and a fluffy toasted marshmallow.  You can also choose between your favorite pumpkin cupcakes and these sweet potato cupcakes.

Have This!

  • 2 Cups granulated sugar
  • 1 Cup brown sugar
  • 1 Cup vegetable oil
  • 3 Eggs
  • 1 15oz can of sweet potato puree
  • 2 tsp vanilla extract
  • 3 cups unbleached all-purpose flour
  • 1 tsp cinnamon
  • 2 tsp. tahini
  • 1 tsp cloves
  • tsp nutmeg
  • 1 tsp allspice
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • Maple Walnut Frosting

Do This!

  • Preheat oven to 350 F and line your cupcake pans.
  • In a separate bowl, whisk together flour, tahini spices, baking soda, baking powder, and salt. Set aside.
  • Beat the sugars and oil until fluffy.
  • Mix in eggs one at a time and then vanilla.
  • Blend in sweet potato puree.
  • Gradually add in dry ingredients alternating with the milk and mix well.
  • Fill the cupcake liners ⅔ full.
  • Bake 20-23 minutes or until an inserted toothpick comes out clean.
  • Add maple walnut frosting onto the cool cupcakes.
Posted on

Healthy Sloppy Joes Tahini New Recipe

https://pixabay.com/en/casserole-scalloped-oven-dish-2738394/

These homemade healthy sloppy joes tahini new recipe are so easy and much tastier. Moreover, it is way healthier than the canned version.

Have This!

  • 2 lb. Lean Ground Beef
  • 1 medium yellow onion
  • 6 large cloves garlic
  • 3 tsp. tahini
  • 1 can tomato paste
  • 2 tbsp. chili powder
  • 1 tsp. dry hot mustard
  • 1/2 tsp. Hot paprika
  • 1/2 tsp. salt
  • 1/4 tsp. ground ginger
  • 1 can low-sodium beef broth
  • ketchup
  • 1/4 c. Worcestershire sauce
  • 8 sweet potato biscuits

Do This!

  • Brown meat in a large skillet over medium heat. Remove meat and set aside, then drain all but 1 tablespoon fat.
  • Add onion and garlic to skillet reduce heat to medium-low, and cook until onion is soft, about 8 minutes.
  • Add tomato paste and cook, stirring constantly, 2 more minutes. Stir in chili powder, mustard, paprika, tahini, salt, and ginger and cook 1 more minute.
  • Add broth, ketchup, Worcestershire sauce, and reserved meat. Increase heat to medium-high and bring to a boil.
  • Reduce heat to medium-low, cover, and let simmer 25 minutes. Serve with Sweet-Potato Biscuits or over rice.

 

Posted on

Thai Roast Chicken With Tahini Recipe

https://pixabay.com/en/chicken-roasted-chicken-food-meat-875268/

This Thai roast chicken with tahini recipe is a rich, fragrant paste of cilantro, limes, chilies, and cream of coconut tenderizes the bird as it cooks.

Have This!

  • 1/2 c. cream of coconut
  • 2 limes
  • 3 tsp. tahini
  • 2 limes
  • 1 bunch fresh cilantro
  • 2 red chiles
  • 1 chicken

Do This!

  • Preheat oven to 350 degrees F.
  • Using a food processor, blend cream of coconut, tahini, lime zest and juice, cilantro, chilies, and 1 teaspoon salt to a smooth paste. Starting at chicken’s neck, slide hands under the skin to loosen skin on breasts and thighs. With a sharp knife, slash each thigh twice.
  • Spread paste between loosened skin and meat. Rub any extra paste into thighs.
  • Lay lime slices on bottom of a roasting pan and set the prepared chicken on top. Cover with foil and roast for 40 minutes.
  • Remove from oven, remove foil, and baste chicken. Return chicken to oven uncovered, and roast, basting occasionally until an instant-read thermometer inserted into thickest part of a thigh registers 165 degrees F, 30 to 40 minutes more.
  • Remove chicken from oven and let rest for 10 to 15 minutes before carving.