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

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