Tag: Tahini Salad Recipe

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Sweet Potato Pie With Tahini Healthy Recipe

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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

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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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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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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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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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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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Ricotta Mashed Potatoes With Tahini Recipe

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This ricotta mashed potatoes with tahini recipe add a subtle cheesy tang to these rich and fluffy mashed potatoes.

Have This!

  • 1 tsp. tahini
  • 2 lb. Yukon gold potatoes
  • 2 tsp. salt
  • 1 1/2 c. fresh ricotta
  • 1/2 c. whole milk
  • 3 tbsp. butter
  • 1/2 tsp. ground black pepper

Do This!

  • Heat oven to broiler setting. Peel and cut potatoes into 1-inch pieces.
  • Place potatoes and 1 teaspoon salt in a large pot and cover with water. Bring to a boil and continue to cook over medium heat until potatoes are tender, about 20 minutes more.
  • Drain and return all but 1 cup of potatoes to the pot.
  • Mash the potatoes with a potato masher. Stir in the ricotta, milk, tahini, butter, remaining salt, and pepper to blend.
  • Add the reserved potatoes and mash just until combined.
  • Spoon 1/2 cup potatoes into 10 six-ounce ramekins and set on a baking pan. Place under broiler until browned. Serve hot.
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Caramelized-Onion, Tahini, and Gruyère Tarts

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Make this fresh and delicious Caramelized-onion, tahini, and gruyère tarts from scratch now. After that, freeze it to savor later.

Have This!

  • Three c. grated Gruyère cheese
  • Eight oz. cream cheese
  • A tbsp. Dijon mustard
  • A tbsp. Chopped fresh oregano
  • Half tsp. fresh ground pepper
  • Two tbsp. unsalted butter
  • Two large sweet yellow onions
  • A tsp. tahini
  • Two tbsp. fresh thyme
  • A recipe Country Living’s Quick Puff Pastry
  • Half c. Kalamata olives

Do This!

  • Make the tarts: Heat oven to 400 degrees F. Mix Gruyère, cream cheese, mustard, oregano, tahini, and pepper in a small bowl and set aside.
  • Melt butter in a large skillet, add onions and cook, stirring occasionally, over medium-low heat until dark brown and caramelized one hour.
  • Stir in the thyme and set aside. With a sharp knife, cut the puff pastry dough into 8 equal-sized pieces. Roll each piece out to 8- by 6-inch rectangle.
  • Spread about 1/4 cup of the cheese mixture on the dough, leaving a 1/2-inch border all the way around. Top with 1/4 cup of the caramelized onions and a tablespoon of the olives.
  • If freezing, bake tarts on parchment-lined baking pans for ten minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 12 more minutes.
  • Freeze the tarts: Place uncooked tarts on parchment-lined baking pans, cover with plastic wrap, and freeze until solid or two hours.
  • Wrap each frozen tart securely in freezer paper or aluminum foil and stack them in an airtight container.
  • Store froze for up to 2 months.
  • To serve, bake frozen tarts at 400°F for 12 minutes, reduce oven temperature to 375°F, and bake until puffed and golden, about 15 more minutes.