Sweet Potatoes with Tahini Butter
It is that time of the year when cooking and baking is a constant. The thrill of creating the menu for each weekend is a fun family activity. Some constants but always new things.
Sweet Potatoes with Tahini Butter (from the NYTimes) made its way on to the menu this past weekend. A side for the grilled pork butt steaks that were rubbed with a fennel pollen, sumac, kosher salt and cinnamon and a salad of greens, peas and snap peas with a miso dressing.
We used two white and two orange sweet potatoes. Steam them in a large basket or colander for 35 minutes (or until soft) in a deep pot with a few inches of water in the bottom with a covered top.
In a small bowl mix together 6 tbsp. unsalted butter (room temperature), 1/4 cup tahini, 2-3 tablespoons fresh lime juice, 2 tablespoons soy sauce and 1 tsp sesame oil. Keep mixing until you get a paste.
Toast 2 tbsps. of sesame seeds in a small saute pan on the stove.
Cut the potatoes in half, slather the tahini butter on top and sprinkle with sesame seeds. Serve with wedges of lime. Delish.
Tahini series 😉
Fennel pollen!–so new to me.
Amazing product. You can buy it from Zimmermans. So good on a roasted pork