Category: Tahini Dish

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Mini Sweet Potato Pies With Tahini Flavor Recipe

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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

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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.
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Sweet Potato Pie Bars With Tahini Recipe

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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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Honey-Roasted Sweet Potatoes with Tahini

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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.
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Sweet Potato-Tahini Cupcakes With Maple Walnut Frosting

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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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Healthy Sloppy Joes Tahini New Recipe

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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.

 

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Thai Roast Chicken With Tahini Recipe

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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.
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Garlicky Sweet-Potato Fries With Tahini

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With this garlicky sweet-potato fries with tahini recipe, give them a try tonight with a sweet and spicy main dish like our Thai Roast Chicken.

Have This!

  • Sweet-Potato Fries:
  • 2 large sweet potatoes
  • 1/2 c. olive oil
  • 2 tsp. tahini
  • 1/4 c. chopped fresh parsley
  • 4 clove garlic
  • Sea Salt
  • clove Freshly ground pepper
  • Creamy Scallion Dip
  • Ginger-Peach Ketchup

Do This!

  • In a large bowl, toss sweet potatoes with olive oil, tahini, parsley, garlic, 1 teaspoon salt, and 1 1/2 teaspoons pepper until evenly coated. Cover with plastic wrap and marinate for 2 hours.
  • Heat grill to medium.
  • Grill sweet potatoes until tender, turning once, 7 to 8 minutes per side.
  • Serve hot or at room temperature, with dipping sauces if desired.
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Double-Stuffed Potatoes With Tahini

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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

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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.