SWEET POTATO-TAHINI DIP WITH ZA'ATAR
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.
Provided by Alexandra Shytsman
Categories HarperCollins Thanksgiving snack Appetizer Sweet Potato/Yam Sesame Thyme Lemon Juice Friendsgiving
Yield Makes about 2 cups (serves 8 as an appetizer)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.
- To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and 1/4 teaspoon salt. Stir and set aside.
- Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za'atar. Puree until completely smooth. Taste and season with more salt and pepper, if needed.
- Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.
- Do Ahead
- The dip can be made up to a day in advance and stored in airtight containers in the fridge.
SWEET POTATOES WITH TAHINI BUTTER
Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. "I don't understand why people are constantly roasting them," she says. "Roasting just makes them more fibrous and leathery, and they never, ever really get crispy." Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does - the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it - every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.
Provided by Samin Nosrat
Categories vegetables
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a few inches of water to a boil in a medium pot fitted with a steamer basket or footed colander. Place sweet potatoes in the steamer. Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes. (Use a skewer or paring knife to check for doneness; the potatoes should be soft all the way through.)
- Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. It might seem as if the butter and liquids will never fully combine, but they will - just keep stirring! Taste, and adjust seasoning with salt, pepper and more lime juice as needed.
- Set a small pan over medium heat. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. They'll give off some oil and start to clump together, so if needed, stir with a wooden spoon to keep them moving so that they toast evenly. They'll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. Transfer seeds to a small bowl to prevent them from overcooking.
- When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. Spread tahini butter generously onto the flesh, and top with sesame seeds. Serve immediately with lime wedges.
SWEET POTATO TOAST WITH ZA'ATAR
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Microwave 2 sweet potatoes until tender, 10 to 12 minutes. Peel and puree in a food processor with 1/4 cup tahini, 2 tablespoons olive oil, the juice of 1/2 lemon, 1 teaspoon kosher salt, 1/2 teaspoon cumin and a pinch of cayenne. Spread on 4 slices multigrain toast. Top with olive oil and za'atar.
ZA'ATAR SWEET POTATOES
I was making a dinner inspired by the NA/ME region and had some sweet potatoes to use up. This turned out so wonderful that I wanted to share. I used Recipe #189727, but I am sure that a "real" za'atar recipe would taste as good, if not better.
Provided by CraftScout
Categories Yam/Sweet Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Peel and cube sweet potatoes (about one inch cubes). Cut onion into wedges and then cut wedges in half (basically, big chunks).
- Put sweet potato and onion pieces into a 9"x13" baking dish and drizzle with olive oil. Sprinkle on za'atar and salt and toss to coat.
- Bake at 350 for one hour, stirring every 20 minutes.
Nutrition Facts : Calories 180.4, Fat 4.6, SaturatedFat 0.7, Sodium 859.2, Carbohydrate 33, Fiber 4.9, Sugar 7.4, Protein 2.6
ROASTED ZA'ATAR POTATOES
Small potatoes roasted in za'atar seasoning are crispy on the outside, tender on the inside, and bursting with flavor.
Provided by Soup Loving Nicole
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place potatoes in a large bowl. Add olive oil, za'atar, and salt; stir to coat. Spread potatoes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 12 minutes. Stir potatoes and roast for an additional 12 minutes. Stir once more and cook until crispy, about 4 more minutes. Garnish with parsley.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 21.3 g, Fat 4.7 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 201.6 mg
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BAKED SWEET POTATO FRIES WITH ZA'ATAR AND TAHINI
From themediterraneandish.com
5/5 (20)Total Time 45 minsCategory AppetizerCalories 117 per serving
- Place cut sweet potato fries in a large bowl and cover with cold water for about 30 minutes (or refrigerate overnight.) This is an optional step, but can absolutely help the fries crisp up. Drain and rinse out the bowl and dry it well.
- Pat the fries dry and return to the clean dry bowl. Drizzle generously with extra virgin olive oil (about 2 to 3 tbsp.) Toss to make sure all the fries are well-coated with the oil. Mix the za'atar and paprika, and cayenne pepper in a small bowl, then add to the fries and toss to evenly coat.
- Transfer the fries to a large sheet pan, lined with parchment paper. Do not crowd the pan; if you have to, use 2 pans.
SWEET POTATO-TAHINI DIP WITH ZA’ATAR - LEAH VANDERVELDT
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- Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh give easily when pressed, about 1 hour. Unwrap and set aside to cool completely.
- To make za’atar, toast the sesame seeds in a small skillet over a low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and ¼ teaspoon salt. Stir and set aside.
- Peel the sweet potatoes and place them in a food processor. Add the tahini, water,lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons on the prepared za’atar. Puree until completely smooth. Taste and season with salt and pepper, if needed.
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