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. Serve immediately with lime wedges and a giant green salad.My son assigned me this dish for Thanksgiving. Spread tahini butter generously onto the flesh, and top with sesame seeds. When they are just cool enough to handle, split potatoes in half lengthwise, and season with flaky salt. When the sweet potatoes are tender, use tongs to transfer them to a large plate or platter. Transfer seeds to a small bowl to prevent them from overcooking. They’ll turn a nice deep-golden shade just as they dry off a bit, about 4 minutes. 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. Toast the sesame seeds, swirling the pan continuously, until seeds are golden. 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. Meanwhile, in a small bowl, whisk butter, tahini, lime juice, soy sauce, sesame oil and garlic until smooth. (Use a skewer or paring knife to check for doneness the potatoes should be soft all the way through.) Cover, reduce heat to medium and steam until potatoes are completely tender, 35 to 40 minutes.
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