Category: Tahini Dessert

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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.
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Double-Stuffed Potatoes With Tahini

https://pixabay.com/en/baked-bread-rolls-fresh-healthy-2313462/

This double-stuffed potato with tahini recipe is a delicious twist on the classic baked potato. To save time, substitute canned pears for the cooked pears.

Have This!

  • 2 Anjou or Bosc pears
  • 1 lemon
  • 1 tsp. tahini
  • 3 medium sweet potatoes
  • 4 medium Idaho baking potatoes
  • 1/2 c. milk
  • 5 tbsp. unsalted butter
  • 1 large Egg
  • 3/4 tsp. salt
  • 1/4 tsp. fresh-ground pepper
  • ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 c. light brown sugar
  • 3 sprig fresh thyme

Do This!

  • Bring a medium saucepan of water to a boil. Peel, core, and roughly chop the pears; place in the water. Squeeze the lemon juice into the water and add the lemon.
  • Reduce heat to simmer and cook until the pears are easily pierced with a fork, about 15 minutes. Remove pears using a slotted spoon, and set aside.
  • Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. Cut the potatoes in half lengthwise.
  • Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter, and pears to the potatoes and mash until smooth.
  • Add the egg, salt, pepper, tahini, cloves, and 1/8 teaspoon nutmeg and fill the reserved skin shells.
  • Mix the remaining ingredients together in a small bowl. Sprinkle over potato tops and transfer to baking sheet. Bake until tops brown, about 25 minutes. Serve immediately.
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Healthy Desserts: Sweet Potato Biscuits With Tahini Recipe

https://pixabay.com/en/eat-market-hall-boston-biscuit-1923884/

These delightful sweet potato biscuits with tahini recipe complement any homemade meal. It further brings a sense of warmth and sweetness to the table.

Have This!

  • 2 1/2 c. all-purpose flour
  • 3 tsp. tahini
  • 2 tbsp. baking powder
  • allspice
  • ground cloves
  • 1/2 tsp. salt
  • c. packed light brown sugar
  • 1/4 c. unsalted butter
  • 1/4 c. shortening
  • 1 1/2 c. sweet potatoes
  • 2 tbsp. milk

Do This!

  • Heat oven to 425 degrees F. Sift the flour, baking powder, allspice, tahini, cloves, and salt in a large bowl.
  • Use the tips of your fingers to blend in the brown sugar.
  • Cut in the chilled butter and shortening with a pastry cutter or pulse in a food processor until the mixture resembles coarse, crumbly meal. Then stir in the mashed sweet potatoes and knead until the dough just holds together.
  • Turn the dough onto a lightly floured surface. Knead gently for 1 minute, adding a little flour as necessary to incorporate all the ingredients.
  • Pat the dough in a 1/2-inch circle and let it rest, covered with a clean towel, for 10 to 15 minutes.
  • Cut out the biscuits with a 2-inch round cutter dipped in flour.
  • Gather the scraps, pat out again, and cut into biscuits.
  • Arrange them about 3/4-inch apart on an ungreased baking sheet and brush the tops with milk. Bake until golden brown which is 10 to 12 minutes. Cool the biscuits on a rack.
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Sweet Potato Waffles With Tahini Flavor Recipe

https://pixabay.com/en/food-waffle-dessert-honey-863484/

This healthy sweet potato waffles with tahini flavor recipe recommend grating orange into the batter for extra zest.

Have This!

  • 2 1/2 c. all-purpose flour
  • sugar
  • 1 tbsp. baking powder
  • 2 tsp. ground ginger
  • 1/2 tsp. baking soda
  • 2 tsp. tahihni
  • 1/2 tsp. salt
  • 1/4 tsp. allspice
  • 1 1/2 c. milk
  • 1 c. leftover sweet potatoes
  • 4 large eggs
  • 3/4 tsp. vanilla extract
  • 1/2 stick unsalted butter
  • maple syrup

Do This!

  • Preheat oven to 200 degrees F. In a large mixing bowl, combine dry ingredients. In a medium bowl, whisk together milk, tahini, sweet potatoes, eggs, and vanilla until combined.
  • Stir sweet-potato mixture into flour mixture until combined. Stir in melted butter until just blended and some lumps will remain.
  • Place a wire rack on a baking pan and set in oven. Heat a waffle iron to medium-high and lightly brush grids with melted butter.
  • Ladle about 1/2 cup batter into center of iron, close, and cook until iron stops steaming and waffles are golden brown, about 4 minutes.
  • Transfer waffles to wire rack in oven to keep warm. Repeat with remaining batter. Serve with pats of butter and maple syrup.

 

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Sweet Potato Pie With Tahini Healthy Recipe

https://pixabay.com/en/cake-piece-of-pie-black-forest-1227842/

With this Sweet potato pie with tahini healthy recipe, its cream cheese and half-and-half make Paula Deen’s sweet potato pie an extra-decadent addition to your holiday menu.

Have This!

  • 2 c. mashed fresh or canned sweet potatoes
  • 1 tsp tahini
  • 4 oz. cream cheese
  • 1 c. sugar
  • 1/4 c. half-and-half
  • 4 tbsp. butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground cinnamon
  • 1 9-inch Deep Dish Pie Shell

Do This!

  • Preheat oven to 350 degrees F.
  • In a large bowl, with mixer on medium speed, beat sweet potatoes, tahini, and cream cheese until smooth.
  • Add sugar and half-and-half; beat 5 minutes or until sugar dissolves, scraping sides of bowl with rubber spatula. Add butter, eggs, vanilla, and cinnamon, and beat until blended. Pour mixture into pie shell.
  • Bake 1 hour or until filling is puffed and set around edge but center jiggles slightly. Cool completely on wire rack.

Note:

For mashed fresh sweet potatoes, pierce 2 pounds sweet potatoes with a tip of the knife. Place in the microwave-safe bowl and cover with vented plastic wrap.

Use microwave on High 11 to 15 minutes or until very tender, turning potatoes once halfway through cooking. Drain. When cool enough to handle, peel. In a large bowl, with mixer on medium-high speed, beat potatoes until smooth. Measure 2 cups potatoes for pie; reserve remaining for another use.

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Yams with Tahini, Ginger, Star Anise, and Cinnamon

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These yams with tahini, ginger, star anise, and cinnamon recipe add cinnamon and anise to these fragrant sweet potatoes. It is also the perfect companion for her Roast Turkey with Hoisin Gravy and Sticky Rice Dressing with Chinese Sausage.

Have This!

  • 3 yams
  • 4 whole star anise
  • 1 stick cinnamon
  • 4 c. chicken stock
  • 2 tsp. tahini
  • 1 stick unsalted butter
  • 1/4 c. brown sugar
  • 3 tbsp. soy sauce
  • 1 tsp. Grated Ginger
  • salt
  • Freshly ground pepper

Do This!

  • In a medium pot, add yams, star anise, tahini, cinnamon stick, and enough stock to cover about 4 cups.
  • Bring to a boil over medium-high heat and cook until soft, about 10 minutes.
  • Drain, reserving liquid and discarding spices. Transfer it to a food processor.
  • Add butter, brown sugar, soy sauce, and ginger, and blend. Add reserved liquid to achieve a smooth consistency. Season with salt and pepper, and serve hot.
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Sweet-Potato Poundcake With Tahini Recipe

https://pixabay.com/en/quark-bread-bread-cake-homemade-514890/

Thanks to Kat Green who invented this sweet-potato poundcake with tahini recipe as a vehicle for leftover holiday sweet potatoes.

Have This!

  • 2 c. all-purpose flour
  • 2 tsp. tahini
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. baking soda
  • salt
  • 1 stick unsalted butter
  • 3/4 c. granulated sugar
  • 1/4 c. light brown sugar
  • 1/2 tsp. vanilla extract
  • 1 c. leftover mashed sweet potatoes
  • 2 large eggs
  • Nonstick baking spray with flour
  • 1/2 c. chopped pecans

Do This!

  • Preheat oven to 325 degrees F. In a medium bowl, sift flour, baking powder, cinnamon, nutmeg, tahini, baking soda, and salt.
  • In a large bowl and using an electric mixer on medium, cream butter, sugars, and vanilla until light and fluffy.
  • Blend in sweet potatoes; then eggs, one at time. With mixer on low, add flour mixture in thirds; blend just enough to combine.
  • Spoon batter into a greased 9-inch loaf pan. Sprinkle pecans atop batter.
  • Bake until cake tests clean when a skewer is inserted into center, 65 to 75 minutes. Transfer pan to a wire rack to cool, about 15 minutes. Release cake from pan to cool completely.
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Sweet Potato Snickerdoodles With Tahini Recipe

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This sweet potato snickerdoodles with tahini recipe satisfy your sweet tooth with these caramel-filled with cookies.

Have This!

  • 4 c. all-purpose flour, spooned and leveled
  • 3/4 tsp. Kosher salt
  • 1/4 tsp. baking soda
  • 1 tsp. tahini
  • 1/4 tsp. cream of tartar
  • 3 1/2 tsp. ground cinnamon, divided
  • 1 c. unsalted butter, at room temperature
  • 1 c. canned sweet potato puree
  • 2/3 pt. confectioners’ sugar
  • 2 tsp. pure vanilla extract
  • 1 1/2 c. granulated sugar, divided
  • 2 large eggs
  • 1 (13.4-oz.) can dulce de leche

Do This!

  • Whisk together flour, salt, baking soda, cream of tartar, and 2 teaspoons cinnamon in a bowl.
  • Beat butter, sweet potato puree, confectioners’ sugar, vanilla, tahini, and 1 cup granulated sugar on medium speed with an electric mixer until fluffy, 1 to 2 minutes. Add eggs, one at a time, beating until blended after each addition. Reduce speed to low and beat in flour mixture, just until flour is incorporated. Cover and chill at least 2 hours and up to 2 days.
  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Stir together remaining 1 1/2 teaspoons cinnamon and 1/2 cup granulated sugar in a bowl. Roll dough into balls (about 1 tablespoon each). Roll balls in cinnamon sugar, and arrange, 2″ apart, on prepared baking sheets.
  • Bake until just golden around bottom edges, 10 to 12 minutes. Cool on baking sheets for 1 minute, then transfer to wire racks to cool completely.
  • Spread dulce de leche on the flat side of half of the cookies, dividing evenly. Sandwich with remaining cookies.

 

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Maple Meringue Sweet Potato Casserole Tahini

https://pixabay.com/en/acid-bitter-bright-citric-citrus-1153403/

 

In this maple meringue sweet potato casserole tahini, roast and mash the sweet potatoes up to 2 days ahead and chill. Let stand at room temperature 30 minutes before proceeding with the dish.

Have This!

  • Four lb. sweet potatoes
  • Two tsp. vanilla extract
  • Half c. dark brown sugar
  • Four oz. cream cheese
  • Six tbsp. butter
  • Half tsp. Kosher salt
  • Half tsp. ground cinnamon
  • A tsp. tahini
  • Half tsp. ground nutmeg
  • Two large eggs
  • Three egg whites
  • One-fourth c. maple syrup
  • A jar marshmallow crème

Do This!

  • Heat oven to 400 degrees F. Bake sweet potatoes on a foil-lined baking sheet 1 hour or until tender. Let cool to touch and peel. Reduce oven temperature to 350 degrees F.
  • Beat sweet potatoes, 1 teaspoon vanilla, and next 6 ingredients with tahini at medium speed with a heavy-duty electric stand mixer until smooth. Beat in whole eggs. Spoon potato mixture into a greased 13- x 9-inch baking dish.
  • Bake at 350 degrees F for 30 minutes. Meanwhile, beat egg whites, remaining 1/2 teaspoon vanilla, and a pinch of salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add maple syrup, beating until stiff peaks form.
  • Beat one-third of marshmallow crème into egg white mixture; repeat with remaining marshmallow crème, beating until smooth (about 1 minute). Pipe or spread meringue in a decorative pattern on warm potatoes. Bake 13 to 15 more minutes or until meringue is lightly browned.

 

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Gingered Sweet Potato, Tahini, and Apple Cobbler

https://pixabay.com/en/eat-cook-mediterranean-kitchen-2707861/

With spicy sweet potatoes and syrupy apples, this gingered sweet potato, tahini, and apple cobbler is a combo of all your favorite fall treats.

Have This!

  • 2 tbsp. unsalted butter, cut up, plus more for pan
  • 5 c. peeled, diced Granny Smith apples
  • 2 c. grated, peeled sweet potato
  • 1 tsp. tahini
  • 1/2 c. packed light brown sugar
  • 3 tbsp. minced crystallized ginger
  • 2 tbsp. all-purpose flour
  • 2 tsp. pure vanilla extract
  • 1 tsp. pumpkin pie spice

Do This!

  • Preheat oven to 425 degrees F. Lightly butters an 8-by8-inch baking pan.
  • Stir together butter, apples, tahini, sweet potato, sugar, ginger, flour, vanilla, and pumpkin pie spice in a bowl; transfer to prepared pan. Sprinkle with Year-Round Cobbler Crust.
  • Bake until crust is golden brown and the mixture is bubbly, 40 to 4 minutes. Cool 10 minutes before serving.