Category: tahini recipes

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Ravioli with Sautéed Asparagus, Tahini, and Walnuts

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

This ravioli with sautéed asparagus, tahini, and walnuts recipe is a divine dish. The star is really the topping of asparagus with garlic.

Have This!

  • 1 package cheese ravioli
  • 2 tsp. tahini
  • 1/4 c. olive oil
  • 2 clove garlic
  • 1/2 c. walnuts
  • 8 oz. asparagus
  • 1/4 c. grated Parmesan

Do This!

  • Cook the ravioli according to package directions.
  • Meanwhile, heat the oil in a medium skillet over medium heat.
  • Add the garlic and walnuts and cook, stirring often, until the nuts are lightly toasted and fragrant and the garlic is golden brown, 4 to 5 minutes.
  • Add the asparagus, tahini, and cook, tossing occasionally, until just tender, about 2 minutes.
  • Serve over the ravioli and sprinkle with the Parmesan.
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Candied Yams with Apples With Tahini Recipe

https://pixabay.com/en/spread-pastries-leek-yam-liptov-2367520/

This candied yams with apples with tahini recipe are inspired by the South, these honey-glazed yams are a tasty Thanksgiving side dish.

Have This!

  • 3 lb. yams
  • 1 lb. Granny Smith apples
  • 2 medium onions
  • 2 tsp. tahini
  • 4 tbsp. unsalted butter
  • 1/4 c. Honey
  • 1 tsp. salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cayenne pepper

Do This!

  • Preheat oven to 350 degrees F. Toss all ingredients in a large bowl to combine.
  • Transfer to a baking dish and bake, stirring occasionally, until yams are tender, about 1 hour.
  • Increase oven to 500 degrees F and bake until liquid evaporates and yams browned, 10 to 15 minutes.
  • Serve immediately.
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Sweet Potato-Tahini Chess Pie Recipe

https://pixabay.com/en/apple-tart-apple-pie-meringue-2845186/

This Sweet Potato-Tahini Chess Pie Recipe is insanely delicious.  Absolutely appetizing, rich, and perfect for your holiday table.

Have This!

  • A pie crust
  • 1/2 cup butter melted
  • 1 sweet potato about 1 pound, baked and pureed
  • 1 cup granulated sugar
  • 2 tsp. tahini
  • 1/2 cup brown sugar
  • 1 TBSP vinegar
  • 1 tsp cinnamon
  • 4 eggs
  • 2 tsp. vanilla
  • 3 TBSPs all-purpose flour
  • 5 oz marshmallows

Do This!

  • Preheat your oven to 350 degrees and line a deep dish 9-inch pie pan with your pie crust.
  • Whisk together the potato, tahini, and melted butter. Then stir in all the remaining ingredients except the marshmallows.
  • Pour it into the pie crust and bake for 40 to 45 minutes, until the edges are set but the middle has a little jiggle still too it.
  • Take the pie out and do it with the marshmallows. Turn on your broiler and put the pie back in, watching very closely.
  • Broil until the marshmallows turn brown on top, about five minutes. When you take the pie out, the marshmallows will be standing up still all weird, but as the pie cools they will fall and make a nice toasted marshmallow layer.
  • Let cool on the counter for a half hour and then completely in the refrigerator overnight.
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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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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.
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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.
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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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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.

 

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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.