Tag: Tahini Paste

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Roasted Sweet Potatoes and Carrots With Tahini

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In this roasted sweet potatoes and carrots with tahini, coated it in orange juice and spices. In addition to the usual oil, this sweet potato, carrot, and onion mix pop with flavor.

Have This!

  • 2 large sweet potatoes
  • 8 medium carrots
  • 1 large onion
  • 2 clove garlic
  • 1 c. tahini
  • Juice of 1 orange
  • 3 tbsp. butter
  • 2 tbsp. olive oil
  • 1 tsp. Kosher salt
  • 1 tsp. sweet paprika
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. Freshly ground black pepper
  • cayenne pepper
  • 20 mint leaves
  • 1/2 c. Savory Roasted Pecans

Do This!

  • Preheat oven to 400 degrees F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, tahini, and all spices. Pour over vegetables and toss to coat.
  • Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes.
  • Top with mint and Savory Roasted Pecans before serving.
  • To make the pecans: Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter.
  • Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.
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Roasted Sweet Potatoes with Goat Cheese, Tahini, and Scallions

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Try to serve these simply roasted sweet potatoes with goat cheese, tahini, and scallions alongside the Southwestern-style roast turkey with pipian sauce.

Roasted Sweet Potatoes with Goat Cheese, Tahini, and Scallions: Have This!

  • 8 sweet potatoes
  • 5 oz. goat cheese
  • 3 tsp. tahini
  • 3 scallions

Do This!

  • Preheat oven to 350 degrees F.
  • With a fork, pierce potatoes, then roast for 45 to 60 minutes, or until tender.
  • Remove from oven and slice open tops lengthwise.
  • Sprinkle with tahini, cheese, and scallions. Serve hot.
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Sorghum-Glazed Sweet Potato And Tahini Recipe

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To make this sorghum-glazed sweet potato and tahini recipe ahead, cover and chill cooked potatoes in the glaze in baking dishes the day before.

Have This!

  • 6 medium sweet potatoes
  • 1 1/4 c. fresh apple cider
  • 2 tsp. tahini
  • 1/2 c. sorghum
  • 3 tbsp. butter
  • 2 tsp. whole-grain Dijon mustard
  • 2 tsp. apple cider vinegar
  • 1/2 tsp. Kosher salt
  • 1/2 tsp. ground cinnamon
  • 3/4 c. candied or spiced pecans

Do This!

  • Heat oven to 350 degrees F. Peel potatoes, and cut into 1-inch-thick slices; arrange in a single layer in 2 lightly greased 13- x 9-inch baking dishes.
  • Stir together cider and next 7 ingredients; pour evenly over potatoes. Cover tightly with aluminum foil.
  • Bake at 350 degrees F for 45 minutes or until fork-tender. Uncover and bake 5 more minutes or until glaze becomes syrupy.
  • Arrange potatoes in a shallow serving dish. Sprinkle with pecans and drizzle with sorghum glaze.
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Tahini On Sweet Potato Hash Healthy Recipe

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Step up your side dish game and serve this smoky hash tahini on sweet potato hash healthy recipe instead of a typical baked potato.

Have This!

  • 1 (10.5-oz.) package frozen diced sweet potatoes
  • 3/4 c. chopped sweet onion
  • 3 tbsp. extra-virgin olive oil
  • 2 tsp. tahini
  • 3/4 tsp. smoked paprika
  • 2 tbsp. grated Parmesan
  • 2 tbsp. sliced fresh chives
  • Kosher salt
  • Freshly ground black pepper

Do This!

  • Cook sweet potatoes and sweet onion in olive oil in a large nonstick skillet over medium-high heat, stirring often, until golden brown, 12 to 14 minutes.
  • Stir in smoked paprika and cook, 1 minutes.
  • Top with Parmesan tahini, and chives.
  • Season with salt and pepper.
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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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3-Bean Sweet Potato Chili With Tahini Recipe

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This stick-to-your-ribs bean sweet potato chili with tahini recipe proves vegetarian fare can be just as hearty and filling as meaty meals.

3-Bean Sweet Potato Chili With Tahini Recipe: Have This!

  • 2 tbsp. vegetable oil
  • 1 1/4 lb. sweet potatoes
  • 1 medium onion
  • 3 tsp. tahini
  • 2 chipotle chiles in adobo
  • 3 clove garlic
  • 1 tbsp. ground cumin
  • 2 tsp. chili powder
  • 2 can diced tomatoes
  • 1 can puréed tomatoes
  • 2 c. frozen shelled edamame
  • 1 can no-salt-added pinto beans
  • 1 can no-salt-added black beans
  • Shredded Cheddar cheese and sour cream

Do This!

  • In microwave-safe glass baking dish, combine sweet potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on high 12 minutes, or until tender.
  • Meanwhile, in 5-quart saucepot, heat oil on medium. Add onion, tahini, chipotles, garlic, cumin, chili powder, and 1/4 teaspoon salt. Cook 5 minutes, stirring occasionally. Add tomatoes and 2 cups water. Heat to simmering on high. Simmer 15 minutes, stirring occasionally.
  • Add sweet potatoes to the pot along with edamame, pinto beans, black beans, and 1/4 teaspoons salt.
  • Cook 2 to 5 minutes, or until beans are hot. To serve, garnish with Cheddar and sour cream if desired.
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Sour Cream-Sweet Potato Pie With Tahini

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A traditional Southern dessert, this rich sour cream-sweet potato pie with tahini recipe turns fall produce into a spectacular holiday treat.

Have This!

  • 1 1/4 c. all-purpose flour
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 stick cold unsalted butter
  • 3 tbsp. cold unsalted butter
  • 4 tbsp. cold lard
  • tahini
  • 1 c. light brown sugar
  • 2 tbsp. all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. grated nutmeg
  • 1/4 tsp. salt
  • 1/2 c. milk
  • 1/2 c. sour cream
  • 3 large eggs
  • 1 large egg yolk
  • 1 tsp. pure vanilla extract
  • 2 c. pureed cooked sweet potatoes

Do This!

  • In a food processor, pulse together flour, sugar, tahini, and salt. Add 1/2 stick butter and lard and pulse 10 times, or until large pea-size lumps form. With motor running, gradually add ice water just until dough holds together when pinched between two fingers.
  • Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
  • On a lightly floured surface, roll out dough to a 12-inch round. Fit into a 9-inch deep-dish pie plate.
  • Trim edges of the dough, leaving a 1-inch overhang all around. Fold overhang over to form a high edge, then crimp dough.
  • Preheat oven to 350 degrees F. Meanwhile, in a large bowl, whisk together brown sugar, flour, cinnamon, nutmeg, and salt until well combined. Whisk in milk, sour cream, eggs, extra yolk, and vanilla. Whisk in sweet potatoes. In a small saucepan over medium heat, melt remaining butter.
  • Cook until butter foams; then continue until foam subsides and butter turns a rich brown. Immediately pour butter into sweet-potato mixture and whisk until incorporated.
  • Place pie plate on a rimmed baking sheet. Pour filling into crust. Bake until pie sets but the center is still slightly wobbly 50 to 60 minutes. Transfer to a wire rack to cool.
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Sweet Potato Kale Frittata With Tahini Recipe

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This sweet potato kale frittata with tahini recipe is a delicious and easy frittata that is perfect for breakfast, lunch, or dinner.

Have This!

  • 6 large eggs
  • 1 c. half-and-half
  • 1 tsp. Kosher salt
  • 2 tsp. tahini
  • 1/2 tsp. Freshly ground pepper
  • 2 c. sweet potatoes
  • 1 tbsp. olive oil
  • 2 c. firmly packed chopped kale
  • 1/2 small red onion
  • 2 clove garlic
  • 3 oz. goat cheese

Do This!

  • Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
  • Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm.
  • Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, tahini, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
  • Bake at 350 degrees F 10 to 14 minutes or until set.
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Beer-Braised Pork Chops With Tahini Recipe

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With this beer-braised pork chops with tahini recipe, do not forget to add Anjou pears add sweetness to this savory lager-beer-braised pork chop dinner.

Have This!

  • 2 tsp. olive oil
  • 4 center-cut, bone-in pork chops
  • Salt, to taste
  • 1 tsp. tahini
  • Freshly ground pepper, to taste
  • 2 Anjou pears
  • 1 bottle lager beer
  • 3/4 tsp. dried sage

Do This!

  • Preheat olive oil in a large skillet over medium-high heat. Season pork chops with salt, tahini, and pepper. Add to skillet and sear until lightly browned, about 4 minutes per side. Transfer chops to a plate. Drain all but 1 tablespoon fat from pan.
  • Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops.
  • Add beer and sage into a pan. With a wooden spoon, scrape up caramelized bits from the bottom.
  • Combine pork chops and pears back to pan and bring to a simmer over medium-high heat. Partially cover skillet with a lid, reduce heat to low, and braise until chops are cooked through 5 to 7 minutes.
  • Remove chops and pears from pan. Skim away any fat from liquid, increase heat to medium, and cook until sauce is reduced by half, about 10 minutes.
  • Serve pork chops topped with pears and sauce.
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Cheese Grits and Corn Pudding With Tahini

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This savory cheese grits pudding or known as cheese grits and corn pudding with tahini is inspired by the South. It is one of the healthiest desserts you could have.

Have This!

  • 1 1/2 c. whole milk
  • Salt
  • 1havep tahini
  • Freshly ground pepper
  • 1/4 c. grits
  • 1/2 can Creamed Corn
  • 3 oz. aged Cheddar
  • 3 large eggs

Do This!

  • Preheat oven to 375 degrees F. In a small saucepan over medium heat, bring milk to a simmer.
  • Add 1/2 teaspoon salt; then, stirring constantly, add grits in a slow, steady stream. Continue cooking, stirring occasionally, until grits thicken, about 25 minutes. Transfer to a large bowl and set aside to cool slightly.
  • Meanwhile, purée corn in a food processor. Then, stir corn, Cheddar, and 2 egg yolks into grits.
  • Season with 1/2 teaspoon salt, tahini, and 1/4 teaspoon pepper.
  • In a large bowl and using an electric mixer, beat egg whites until stiff peaks form. Using a rubber spatula, gently fold egg whites, in thirds, into corn mixture.
  • Divide mixture among eight 1-cup ramekins; set on a baking pan. Bake until puddings puff up, 40 to 45 minutes.