Next time I plan on baking in foil (like a jacket potato) instead of bothering with the steamer, and will just use the food processor to begin with. the sweet potato took double the time to cook (about an hour) and I struggled for 20min trying to mash the room temp butter with a fork till I finally whipped out the mini food processor. The first time definitely took longer than expected. We paired it with some spiced marinated chickpeas and salad for a delicious, healthy meal. Highly recommend!ĭelicious! I admit to trying the tahini butter with roasted sweet potatoes - that was a bust. Its my favorite way to make sweet potatoes now. The lime cuts the tahini so nicely and gives it a really unique and lovely flavor. I usually roast the potatoes, chop them up vs the halves and melt this on top by the dollop. This is my third time making this and it's just so damn delicious.
This tahini butter is insanely delicious!! I will definately be making it again and again and again. Saltiness works great with sweet potatoes. I will definitely be making this sauce again & I can only assume sweet potatoes would be even tastier! I also did not have sesame oil so I used olive. I boiled my potatoes & smashed & tore them, then roasted at 425 degrees for ~25 min. I only had regular potatoes but it still paired nicely. I added in some caramelized Brussels sprouts and chickpeas roasted with smoked paprika and sumac. This is so much tastier than it has any right to be. A weekday dinner, I served this with some Italian sausages and these flavor bombs were a fantastic complement. A new taste treat using sweet potatoes, one of my favorite starches, this is a healthy, scrumptious recipe that deserves to be made again and again. Anyone have advice? The butter was room temperature too.
to mix so also put it in a little blender. I looked at the combination of ingredients and couldn't imagine it working but it was delicious I too had troubles getting the butter, lime juice, tahini, etc. My son assigned me this dish for Thanksgiving.
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