Sweet Potatoes with Tahini Butter

What is so special and delicious about last night’s dinner (pictured here) is not the baked beans, nor the grilled bison burger on a roll slathered with Tahini Butter, nor the freshly made dill pickles from yours truly, but it is the Steamed Sweet Potato with Tahini Butter and Toasted Sesame Seeds—a recipe from the NYTimes magazine. YUM!

A few weeks ago, Susan handed me the magazine section and said “This sweet potato recipe looks delicious. Would you make it for me? For us?”

And I did and I can’t wait to make it again.

Quoting Samin Nosrat (writing in The New York Times Magazine):

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.”

Ingredients

  • 2 ½ pounds sweet potatoes of any color (about 4 medium), washed
  • 6 tablespoons unsalted butter (3/4 stick), at room temperature
  • ¼ cup well-stirred tahini
  • 2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
  • 2 tablespoons soy sauce
  • 1 teaspoon toasted sesame oil
  • 1 clove garlic, finely grated or pounded smooth with a pinch of salt
  • Salt and freshly ground black pepper
  • 2 tablespoons white sesame seeds
  • Flaky sea salt, for serving

Preparation

  1. 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.)
  2. 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.
  3. 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.
  4. 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.

 

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Soba Noodles with Kale and Turmeric Tahini Sauce

This recipe is from Shape Magazine. There are always very good recipes in the magazine. My wife suggested I make this one. It was delicious! Serves 2.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1/2 tablespoon water
  • 1 garlic clove, minced
  • 1/2 teaspoon ground turmeric
  • Sea salt
  • Freshly ground black pepper
  • 4-6 ounces soba noodles (I used Wide Lo Mein Noodles.)
  • 1/8 teaspoon sesame oil
  • 4 – 6 kale leaves, chopped (I used frozen.)
  • 3 red radishes, thinly sliced
  • 2 medium carrots, peeled into ribbons (using a regular vegetable peeler)
  • 1cup shelled edamame
  • 1/2 teaspoon sesame seeds

Directions

  1. In a small bowl, mix together the olive oil, lemon juice, tahini, water, garlic, turmeric, and a generous pinch each of salt and pepper. Set aside.
  2. Bring a medium pot of water to a boil. Cook the noodles until al dente, following package directions. Drain and rinse under cold water, separating noodles with your hands. In a bowl, toss noodles with sesame oil; set aside.
  3. Fill the same pot with an inch or two of water and place a steamer basket inside. Bring to a boil, then add the kale and a pinch of salt. Cover, reduce the heat to low, and steam until tender but still bright green, about 5 minutes.
  4. Top noodles with kale, radishes, carrot ribbons, and edamame. Add 2-3 tablespoons of sauce, mix and top with sesame seeds.

 

  • Recipe by Jeanine Donofrio, author of The Love & Lemons Cookbook and blog, loveandlemons.

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