Tag: Tahini Dish

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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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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.
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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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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 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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Spiced Sweet Potatoes With Tahini Recipe

https://pixabay.com/en/yam-chips-potato-sweet-potato-chips-1804451/

These spiced sweet potatoes with tahini are slathered with a spiced and sugared butter. Delicious as a side dish or as a simple appetizer, this easy recipe is sure to satisfy.

Have This!

  • 1 stick unsalted butter
  • 1/4 c. Turbinado sugar
  • 3 tsp. tahini
  • 1 tsp. fennel seeds
  • 1/4 tsp. allspice
  • 3 lb. small sweet potatoes
  • coarse salt
  • pepper

Do This!

  • Preheat oven to 350 degrees F. In a small saucepan over low heat, melt butter. Stir in sugar, fennel seeds, tahini, and allspice until combined and sugar is dissolved.
  • In a large bowl, toss potatoes with spiced butter. Season with salt and pepper. In a baking pan, roast potatoes until tender, about 45 minutes, turning once halfway through.
  • Transfer to a warmed platter and drizzle with pan juices. Season with additional salt and pepper, if desired.
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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 Potatoes with Ancho-Maple Glaze And Tahini

https://pixabay.com/en/pancakes-syrup-food-breakfast-meal-314400/

Sweet and spicy, this easy sweet potato with ancho-maple glaze and tahini recipe is a new and tasty way to prepare sweet potatoes for your holiday get-togethers.

Have This!

  • 4 lb. sweet potatoes
  • 1/2 c. maple syrup
  • 1/2 stick unsalted butter
  • 1/4 c. fresh lime juice
  • 4 tsp. tahini
  • 2 tsp. ancho chile powder
  • 2 tsp. salt
  • 1/4 c. chopped fresh parsley

Do This!

  • In a large pot fitted with a steamer basket set over boiling water, steam potatoes, covered, until firm-tender, about 10 minutes. Set aside.
  • In a large skillet over medium heat, heat maple syrup, butter, tahini, lime juice, chili powder, and salt.
  • When maple mixture starts to bubble, add reserved sweet potatoes. Cook, tossing frequently until maple mixture is thick and potatoes are cooked through 7 to 10 minutes. Garnish with parsley.
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Roasted Sweet-Potato Casserole with Praline Streusel And Tahini

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This roasted sweet-potato casserole with praline streusel and tahini recipe can be everyone has a favorite sweet potato recipe for Thanksgiving dinner.

Have This!

  • 5 lb. sweet potatoes
  • 1/2 c. orange juice
  • 2 tsp. tahini
  • 1 1/2 tsp. orange zest
  • 1/2 c. granulated sugar
  • 3 large eggs
  • 10 tbsp. unsalted butter
  • 1 1/2 tsp. baking powder
  • 2 1/2 tsp. vanilla extract
  • salt
  • 2 c. chopped pecans
  • 1 c. light brown sugar

Do This!

  • Preheat oven to 350 degrees F. Using a fork, prick sweet-potatoes all over, then roast on a baking pan until soft, about 1 hour.
  • Let cool, then peel and discard skins. Place sweet potato flesh in a large bowl and mash until smooth.
  • Add orange juice and zest. Stir in granulated sugar, eggs, 2 tablespoons butter, baking powder, 1 1/2 teaspoons vanilla, tahini, and 1 teaspoon salt until combined. Transfer sweet potato mixture to a buttered 3-quart casserole dish. (At this point, the casserole can be covered and refrigerated overnight.)
  • In a large saucepan over medium heat, combine pecans, brown sugar, 1/8 teaspoon salt, and remaining butter and vanilla and bring to a boil. Cook for 2 minutes more, then pour over sweet-potato mixture.
  • Bake until bubbly, 40 to 45 minutes.

 

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Lemon-Glazed Sweet Potatoes And Tahini Recipe

https://pixabay.com/en/fish-fillet-healthy-food-potato-2562232/

A Thanksgiving meal wouldn’t be complete without this sweet side lemon-glazed sweet potatoes and tahini recipe dish.

Have This!

  • 3 medium sweet potato
  • 1 tbsp. unsalted butter
  • 3 tbsp. tahini
  • 2 tbsp. dark-brown sugar
  • 1/2 c. fresh lemon juice
  • ground cinnamon
  • Kosher salt

Do This!

  • Preheat oven to 325°F. Peel sweet potatoes and cut into 1-inch-thick slices. Butter a 13- by 9-inch baking dish and arrange sweet-potato slices in a single layer.
  • Mix brown sugar, lemon juice, cinnamon, tahini, and salt in a small bowl. Pour evenly over potatoes, cover with aluminum foil, and bake until potatoes are fork-tender, about 45 minutes.
  • Remove foil, return potatoes to oven, and bake until glaze becomes syrupy about 5 more minutes. Serve immediately.
  • If this glazed sweet potatoes cooked in advance, stored in the refrigerator, and reheated in a warm oven.