Sweet potatoes are a big part of many a holiday meal. Enjoy this simple dish of sweet potato with tangy citrus tahini butter providing high fiber, beta-carotene antioxidants and healthy fats from sesame seeds.
Steaming Sweet potatoes makes their flesh pudding-like and fluffy and when eaten with the skin on, one medium sweet potato contains over 100% of the recommended daily amount of vitamin A, which plays a role in vision, bone development, and immune function. Eating sweet potato with a little bit of fat helps with the absorption of vitamin A5 so the olive oil, tahini and sesame oil in the recipe below will do the trick!.
Tahini is a great source of calcium and packs more protein than most nuts. This ground sesame paste has been found to reduce the risk of cardiovascular disease and methionine found in tahini and aids in liver detoxification.
With this simple dish, you have both health and flavor in one quick recipe. Enjoy alongside some clean protein and greens or on its own for a quick and completely satisfying meal.
3 lb. organic sweet potatoes, any color (6 small or 3 large), scrubbed
6 Tbsp. unsalted grass-fed butter, room temperature
¼ cup fresh lime juice
2 Tbsp. tahini (sesame butter)
1 Tbsp. Gluten-free soy sauce or Braggs Liquid aminos
2 tsp. toasted sesame oil
Fine Himalayan Celtic or Kosher salt, freshly ground pepper
Flaky sea salt
Toasted sesame seeds and lime wedges (for serving)
Bring a few inches of water to a boil in a medium pot fitted with a steamer basket.
Halve sweet potatoes crosswise if large and place in a steamer.
Cover and reduce heat to medium and steam until fork-tender for 25–30 minutes.
Meanwhile, smash together butter, lime juice, tahini, soy sauce or liquid aminios, and sesame oil in a small bowl with a fork until smooth for about 3 minutes.
Season tahini butter with kosher salt and lots of pepper.
Arrange sweet potatoes on a platter or a large plate.
Let it cool until you can just handle them, then split open and generously spread tahini butter over.
Season with sea salt; top liberally with sesame seeds.
Serve with lime wedges (this dish really comes alive with lots of bright citruses)
Recipe Inspiration: Carla Lalli Music.