Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Spiced Tahini Loaded Sweet Potatoes
Spiced Tahini Loaded Sweet Potatoes
About the Recipe
Ingredients popular in Middle Eastern cooking — tahini, sumac and pomegranate seeds — take roasted sweet potatoes to a new level.
Servings: 2
Ingredients:
• 2 medium sweet potatoes (about 3/4 pound total), scrubbed
• Zero point five zero (7 1/2-ounce) can no-salt-added chickpeas, drained and rinsed
• 1 1/2 tablespoons vegetable oil of your choice
• 3/4 teaspoon kosher salt, divided, or more to taste
• 1/4 cup tahini, well stirred
• 1/8 cup fresh lemon juice
• 1 cloves garlic, finely chopped or grated
• 1 to 2 tablespoons water, as needed
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground sumac (may substitute finely grated lemon zest)
• 1 tablespoon pomegranate seeds
• 1 tablespoon roughly chopped fresh flat-leaf parsley
• 2 fresh mint leaves, torn
Getting it done:
Place a baking rack in the middle of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with parchment paper.
Cut the sweet potatoes in half lengthwise and place them on the baking sheet along with the chickpeas. Drizzle with the oil and season with 1 teaspoon salt, tossing the chickpeas and rubbing the oil on the sweet potatoes to ensure even coverage.
Turn the potato halves cut side down and roast 25 to 30 minutes, until the potatoes are fork-tender and the chickpeas are a little crispy, stirring the chickpeas once halfway through.
In a small bowl, whisk the tahini, lemon juice, garlic and remaining 1/2 teaspoon salt. It should be the consistency of ranch dressing; stir in 2 to 4 tablespoons water to thin it out, if needed.
Place the sweet potato halves cut side up on a plate. Sprinkle the chickpeas with the pepper, cumin and sumac and toss to coat.
Leaving a 1/2-inch border intact around the edges and bottom, scoop the remaining flesh out of the sweet potato halves into a bowl. Mix half of the tahini dressing with the flesh of the sweet potatoes, then, using a fork, mash the potato until smooth. Taste and season with more salt and pepper, if needed. Spoon the seasoned potato flesh back into the skins.
Top with the spiced chickpeas, pomegranate seeds, parsley and mint. Drizzle with the remaining dressing, if desired. Serve warm or at room temperature.
1. Preheat oven to 350°. In a bowl, combine the cottage cheese, ricotta and parsley. Spread 1/2 cup spaghetti sauce in a 13×9-in. baking dish coated with cooking spray. Top with 3 noodles and a third of the cheese mixture. Sprinkle with half the carrots, broccoli, mushrooms, zucchini and squash. Top with a third of the remaining sauce.
2. Arrange half the spinach over spaghetti sauce; sprinkle with a third of the mozzarella cheese. Repeat layers of noodles, cheese mixture, vegetables, sauce, spinach and mozzarella. Top with the remaining noodles, cheese mixture, sauce and mozzarella.
3. Cover tightly and bake 45 minutes. Uncover; bake until noodles are tender, about 15 minutes longer. Let stand 15 minutes before cutting.
Ingredients:
• 2 medium sweet potatoes (about 3/4 pound total), scrubbed
• Zero point five zero (7 1/2-ounce) can no-salt-added chickpeas, drained and rinsed
• 1 1/2 tablespoons vegetable oil of your choice
• 3/4 teaspoon kosher salt, divided, or more to taste
• 1/4 cup tahini, well stirred
• 1/8 cup fresh lemon juice
• 1 cloves garlic, finely chopped or grated
• 1 to 2 tablespoons water, as needed
• 1/4 teaspoon freshly ground black pepper, or more to taste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground sumac (may substitute finely grated lemon zest)
• 1 tablespoon pomegranate seeds
• 1 tablespoon roughly chopped fresh flat-leaf parsley
• 2 fresh mint leaves, torn
Getting it done:
Place a baking rack in the middle of the oven and preheat to 400 degrees. Line a large, rimmed baking sheet with parchment paper.
Cut the sweet potatoes in half lengthwise and place them on the baking sheet along with the chickpeas. Drizzle with the oil and season with 1 teaspoon salt, tossing the chickpeas and rubbing the oil on the sweet potatoes to ensure even coverage.
Turn the potato halves cut side down and roast 25 to 30 minutes, until the potatoes are fork-tender and the chickpeas are a little crispy, stirring the chickpeas once halfway through.
In a small bowl, whisk the tahini, lemon juice, garlic and remaining 1/2 teaspoon salt. It should be the consistency of ranch dressing; stir in 2 to 4 tablespoons water to thin it out, if needed.
Place the sweet potato halves cut side up on a plate. Sprinkle the chickpeas with the pepper, cumin and sumac and toss to coat.
Leaving a 1/2-inch border intact around the edges and bottom, scoop the remaining flesh out of the sweet potato halves into a bowl. Mix half of the tahini dressing with the flesh of the sweet potatoes, then, using a fork, mash the potato until smooth. Taste and season with more salt and pepper, if needed. Spoon the seasoned potato flesh back into the skins.
Top with the spiced chickpeas, pomegranate seeds, parsley and mint. Drizzle with the remaining dressing, if desired. Serve warm or at room temperature.
About the Recipe
Ingredients popular in Middle Eastern cooking — tahini, sumac and pomegranate seeds — take roasted sweet potatoes to a new level.
Servings: 2
Nutritional Info
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