Roasted Sweet Potatoes With Tahini Lime Butter
Adapted from @bonappetitmag. If you want to make a vegan version, replace the butter with 3 tbs of olive oil!
Sweet potatoes, whole
4 tbsp butter, softened
2 tbsp Seed + Mill Organic Tahini
Juice & zest of 1 lime
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp maple syrup
Salt and Pepper, to taste
Toasted sesame seeds, to garnish
Lime wedges, to garnish
1. Wrap sweet potatoes in foil and roast at 375 °F for one hour.
2. While potatoes are roasting, make the tahini lime butter. In a bowl, stir well to combine all ingredients but the garnishes.
3. When potatoes are baked and while they are still hot, top with butter and garnish with sesame seeds.
Also in Recipes
This recipe comes from Jessie Sheehan's new book Snackable Bakes, which we cannot wait to bake our way through!
"These are a take on my MIL’s Oh Henry!® bars, a fantastically chewy and flavorful bar cookie, that gives off plenty of the caramel/peanut/chocolate vibes of the actual candy. That is due to a slightly nutty oat base that is briefly cooked on the stovetop, baked, and then topped with a chocolate glaze. They were on regular rotation when my husband was growing up and I’m still jealous about that. Here, I’ve given them a little tahini makeover (usually they call for peanut butter) and I’m pretty darn excited about it."
We had a lot of fun making these skewers with the vegan kelp “meat” made by our friends at Akua! Anything that involves a grill, warm weather, good company and delicious whole ingredient food is going to keep us happy!
We paired these skewers with a vibrant, herby tahini sauce that is perfect as a skewer dipping, drizzle sauce, salad dressing or crudite dip!