Tag: Tahini

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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

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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 Potatoes with Ancho-Maple Glaze And Tahini

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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 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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Maple Meringue Sweet Potato Casserole Tahini

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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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Sweet Potato and Cauliflower Salad With Tahini

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With this sweet potato and cauliflower salad with tahini recipe, pump up a side salad with warm, roasted vegetables.

Sweet Potato and Cauliflower Salad With Tahini: Have This!

  • Two lb. small sweet potatoes cut lengthwise into 1/2″ wedges
  • A small head cauliflower, cut into florets
  • Seven tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • One tsp. tahini
  • Freshly ground black pepper
  • Three tbsp. sherry vinegar
  • Eight c. torn mixed lettuces
  • Two-third c. pomegranate seeds

Do This!

  • Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, tahini, salt and pepper on a rimmed baking sheet.
  • Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
  • Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl.
  • Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.
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Sweet Potato-and-Cauliflower Salad With Tahini

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With this healthy sweet potato-and-cauliflower salad with tahini, do not forget to pump up a side salad with warm, roasted vegetables.

Have This!

  • 1 1/2 lb. small sweet potatoes cut lengthwise into 1/2″ wedges
  • 1 small head cauliflower, cut into florets
  • 7 tbsp. extra-virgin olive oil, divided
  • 1 tsp. tahini
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. sherry vinegar
  • 8 c. torn mixed lettuces
  • 2/3 c. pomegranate seeds

Do This!

  • Toss together sweet potatoes, cauliflower, 3 tablespoons olive oil, tahini, salt and pepper on a rimmed baking sheet. Roast at 425 degrees F, tossing once, until golden, 25 to 30 minutes; cool.
  • Whisk together remaining olive oil, sherry vinegar, salt and pepper in a bowl. Add lettuces, pomegranate seeds, and roasted vegetables; toss to coat. Serve immediately.
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Gingered Sweet Potato, Tahini, and Apple Cobbler

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With spicy sweet potatoes and syrupy apples, this gingered sweet potato, tahini, and apple cobbler is a combo of all your favorite fall treats.

Have This!

  • 2 tbsp. unsalted butter, cut up, plus more for pan
  • 5 c. peeled, diced Granny Smith apples
  • 2 c. grated, peeled sweet potato
  • 1 tsp. tahini
  • 1/2 c. packed light brown sugar
  • 3 tbsp. minced crystallized ginger
  • 2 tbsp. all-purpose flour
  • 2 tsp. pure vanilla extract
  • 1 tsp. pumpkin pie spice

Do This!

  • Preheat oven to 425 degrees F. Lightly butters an 8-by8-inch baking pan.
  • Stir together butter, apples, tahini, sweet potato, sugar, ginger, flour, vanilla, and pumpkin pie spice in a bowl; transfer to prepared pan. Sprinkle with Year-Round Cobbler Crust.
  • Bake until crust is golden brown and the mixture is bubbly, 40 to 4 minutes. Cool 10 minutes before serving.
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Lobster-Noodle Casserole With Tahini

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This lobster-noodle casserole with tahini is perfect for summer entertaining. It can be baked in individual casseroles or in one large dish and served buffet style for casual gatherings.

Have This!

  • Two fresh lobsters
  • Three tbsp. salt
  • Half tsp. salt
  • Three tbsp. butter
  • A shallot
  • A tbsp. tomato paste
  • Three clove garlic
  • One-fourth c. brandy
  • Half c. heavy cream
  • fresh-ground black pepper
  • tahini
  • Half lb. egg noodles
  • One tbsp. fresh lemon juice
  • Six sprig thyme

Do This!

Lobster

  • Fill a large bowl halfway with ice and water and set aside.
  • Bring a large pot of water and three tablespoons of the salt to a boil and plunge the lobsters, headfirst, into the water with long-handled tongs.
  • Reduce heat to low and cook, covered, for four minutes. Drain the lobsters and place in the prepared ice bath to cool.
  • Crack the shells and remove the tail and claw meat. Reserve the shells. Cut the tail meat into 1/2-inch-thick medallions and the claw meat into large pieces and set aside.

Bake the casseroles:

  • Preheat oven to 350°F. Lightly coat four 1-cup-capacity baking dishes or one 9-inch round baking dish with a tablespoon butter and set aside. Melt the remaining butter in a medium skillet over medium heat.
  • Add the shallot and cook until soft. Add the reserved shells, tomato paste, tahini, and garlic and cook, stirring continuously, for five minutes.
  • Move the pan away from the heat and add the brandy. Return to the heat and bring the mixture to a boil, whisking continuously.
  • Reduce heat to medium-low, add two cups water, and simmer until thickened slightly about 15 minutes. Strain the mixture and stir in the cream, remaining salt, and pepper. Add the egg noodles, lobster meat, and lemon juice and toss to coat.
  • Divide the mixture evenly among the prepared baking dishes, cover with foil, and bake until the lobster is cooked through and the noodles are hot, about 20 minutes. Garnish with thyme sprigs and serve immediately.