Subj : Fall Dinners - 02
To   : All
From : Dave Drum
Date : Wed Nov 16 2022 13:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sweet Potatoes w/Tahini Butter
 Categories: Potatoes, Citrus, Vegetables, Herbs
      Yield: 5 servings
 
  2 1/2 lb Sweet potatoes; any color,
           - washed
      6 tb Unsalted butter; room temp
    1/4 c  Well-stirred tahini
      3 tb Fresh squeezed lime juice
           Lime wedges; for serving
      2 tb Soy sauce
      1 ts Toasted sesame oil
      1 cl Garlic; fine grated or
           - pounded smooth
           +=WITH=+
        pn Salt
           Salt & fresh ground pepper
      2 tb White sesame seeds
           Flaky sea salt; for serving
 
  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.)
  
  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.
  
  Set a small pan over medium heat. Toast the sesame
  seeds, swirling the pan continuously, until seeds are
  golden. TheyrCOll 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. TheyrCOll 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.
  
  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.
  
  by Samin Nosrat
  
  YIELD: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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