tahini-whipped sweet potatoes with brown-butter seeds
Sinful is what I would call this dish. Like take a spoon and just shove it all in your mouth kind of sinful. Not that I did that or anything. Tahini & sweet potatoes belong together (further evidence here), especially with crunchy things and browned butter. This comforting side dish incorporates all of those flavors, without being too overpowering.
INGREDIENTS
3 large sweet potatoes
1 1/2 tbsp. olive oil
2 1/2 tsp. kosher salt
1/4 cup labneh, sour cream or full-fat greek yogurt
1/4 cup tahini
1 tbsp. coconut or regular sugar
1/2 tsp. ground cinnamon cinnamon
1/4 tsp. ground nutmeg
3 tbsp. butter
1/4 cup pumpkin seeds*
1/4 cup sesame seeds*
*Swap: add in any seeds or nuts you prefer
DIRECTIONS:
Bake the potatoes: Preheat oven to 400ºF/200ºC. Scrub sweet potatoes clean, pat dry, and place on a large baking sheet lined with foil. Rub each sweet potato with 1/2 tbsp. of olive oil and 1/2 tsp. kosher salt. Bake sweet potatoes for 60-75 minutes, or until a fork easy slides through them.
Make the seeds: While your sweet potatoes are cooling, combine butter and seeds in a small saucepot. Place over medium heat. Once butter starts to foam and boil, constantly whisk. You will see the butter begin to take on a toasty brown color, and have a nutty fragrance. When the butter has a toasted brown color (about 2 more minutes), turn off heat and let cool for 10 minutes.
Whip the potatoes & assemble: Once sweet potatoes are cool enough to touch, peel off the skins and discard (or…eat them. I love sweet potato skins TBH). To the bowl of a food processor, add peeled sweet potatoes, labneh, tahini, cinnamon, nutmeg, and sugar. Blend together on high, until all ingredients are incorporated and sweet potatoes are creamy & fluffy.
To assemble, spread whipped sweet potatoes onto a plate. Spoon browned butter seeds on top, and drizzle extra tahini if you’d like!
eat it with: as a side to your favorite protein - like roasted chicken or turkey!
diet: vegetarian
store: in an airtight container in the fridge for up to 1 week.
