Tag: Tahini Dessert

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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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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

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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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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.
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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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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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Tahini On Avocado and Strawberries with Honey Vinaigrette

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This tahini on avocado and strawberries with honey vinaigrette recipe is created in a simple and elegant way. Serve it as a light first course or alongside grilled chicken or fish.

Tahini On Avocado and Strawberries with Honey Vinaigrette: Have This!

  • Three tbsp. lemon juice
  • Three tbsp. Honey
  • Four olive oil
  • Sea Salt
  • ground black pepper
  • A tsp. tahini
  • Two avocados
  • Eight oz. strawberries

Do This!

  • Whisk the lemon juice, honey, tahini, olive oil, salt, and pepper together.
  • Arrange the avocados and strawberries on 6 salad plates.
  • Drizzle the vinaigrette over the fruit salad. Serve immediately.
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Special Instant Pot Steel Cut Oats Recipe

https://pixabay.com/en/summer-dessert-kitchen-preparation-2410712/

Let me show you four ways to enjoy the special instant pot steel cut oats recipe ever. Add any milk you want to make it high fat, low fat, vegan, vegetarian, whichever way you like.

Have This!

  • One Tbsp coconut oil
  • Two cups steel cut oats
  • Three cups water
  • Two tbs tahini
  • One pinch Salt
  • One cup milk of choice
  • A cup maple syrup

Do This!

  • Preheat instant pot by pressing the sauteed button. Once hot, add coconut oil and once melted steel cut oats in order to toast them for a little while constantly stirring.
  • Add a pinch of salt and water, give it a quick stir and cover with lid and seal.
  • Press, “cancel” then “manual” and adjust the time to three minutes and pressure to “high pressure”.
  • The pot will take about five minutes to get to pressure, three minutes for cooking and 16-18 minutes for natural pressure release.
  • Once the pin dropped, open the lid, add maple syrup, tahini and your milk of choice a little at a time while stirring until you reach desired consistency and wetness of your oats. Some like it drier others swimming in milk.
  • Top with your favorite topping combo and dig in
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Instant Pot Baked Potato Soup With Tahini

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This instant pot baked potato soup with tahini recipe is the perfect quick and easy hearty meal. With a pressure cooker like the Instant Pot, you will have a gluten-free dinner in minutes.

Have This!

  • Five-pound bag of potatoes peeled and cubed
  • One large shallot
  • One tablespoon of tahini
  • Six cups chicken broth
  • Four tablespoons butter
  • One-third cup softened cream cheese
  • One-third cup sour cream
  • two cups shredded cheddar cheese
  • One-fourth teaspoon salt
  • Half teaspoon pepper
  • Two cups milk

Do This!

  • Add the minced shallots and potatoes to an Instant Pot.
  • Pour enough chicken broth into the pot to cover the potatoes. Seal the Instant Pot lid and cook on manual or soup setting for 10 minutes.
  • Once the timer goes off, turn the valve from sealing to venting to release the pressure.
  • Remove the lid and mash the potatoes. Use a potato masher or an electric hand mixer.
  • Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper, tahini and blend.
  • Combine milk to the soup and stir enough.
  • Add more salt and pepper if needed.
  • Add bacon bits to a small glass bowl and heat in the microwave for 30-60 seconds until crunchy.
  • Mix all of the bacon bits into the potato soup, or use as a topping.
  • Serve with the toppings of your choice.