Greek Sweet Potatoes


INGREDIENTS
- 3 sweet potatoes 
- 1/4 cup tahini  
- 1/4 cup maple syrup 
- 2 tbsp sesame seeds
- Kosher salt
- EVOO 

RECIPE
- Preheat oven to 450 degrees.
- Wash the sweet potatoes and scrub the skin.
- Cut the potatoes in 1/2 inch slices.
- Line a baking sheet with aluminum foil and brush it with olive oil. 
- Place the sweet potatoes flat on baking dish.
- Brush the tops of the potatoes with olive oil. 
- Sprinkle them with kosher salt.
- Place another sheet of aluminum foil tightly on top of the sweet potatoes.
- Roast the potatoes for approximately 30 minutes. 
- Meanwhile, mix the tahini and maple syrup in a bowl together until smooth. Set aside.
- Put sesame seeds in a dry skillet. Stir constantly over medium heat until light brown. Set aside. 
- Take the aluminum foil off the potatoes and put them back in the oven for 10 more minutes.  
- Use tongs to flip the potatoes over and bake for another 5 to 10 minutes.  They will be golden brown on the edges.
- Take potatoes out of the oven and serve them with the tahini sauce and sesame seeds.

DELIZIOSO!





Popular posts from this blog

LEMON RICOTTA AND PASTA

INGREDIENTS - 1/3 cup toasted pine nuts - 1 lb of tube pasta - 1/3 cup fresh chopped parsley - 2 cloves of smashed garlic - 1 tsp dried oregano  - 1/2 tsp dried thyme - 1 and 1/2 cup of thawed frozen peas plus 1/2 cup of peas - 15 oz of part skim ricotta  - 1 tbsp lemon zest - 3 tbsp lemon juice - 1/4 cup EVOO  - 1/2 cup grated parmesan  - salt and pepper - red pepper flakes  - drizzle EVOO RECIPE - In a small skillet, toast the pine nuts over medium heat.   - Stir them constantly or they will burn. - Once the pine nuts are golden and fragrant, remove to a plate and set aside.  - Fill a high sided pan or pot with water and add 1 tbsp of salt. Add the pasta and cook according to the box directions. - When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with a tbsp of olive oil and stir. - Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and parsley. Add oregano and thyme, and pulse or ...
Read more

Bolognese Sauce with Pasta

INGREDIENTS - 1  t bsp olive oil - 1/2 medium   yellow onion, finely diced - 1  large   carrot, finely diced - 1 1/2 ribs   celery, finely diced - 4 oz white mushrooms, finely diced - 1 1/2  cloves   garlic, minced - 1/2 lb  ground beef  - 1/2 lb ground pork - 2  oz  pancetta, diced - 1/2 tsp kosher salt, plus more to taste - 1/8 tsp  black pepper - pinch of chili flakes - grated nutmeg - 3   oz  tomato paste - 1/4  cup   white wine - 14 oz can  crushed tomatoes - 1 bay leaf - 1/2 cup   beef broth - 1/8 cup heavy cream - 1/8 cup fresh flat leaf parsley, chopped - 1/2 lb. pappardelle pasta, cooked - parmesan cheese RECIPE - Heat the oil in a large pot or Dutch oven over medium heat. - Add the onions, carrots ,celery, and mushrooms. Cook 7 minutes, stirring occasionally. Add the garlic and stir for another minute until fragrant.   - Add in the ground beef, ground pork and pan...
Read more

Creamy Basil Pesto Chicken Pasta

Image
INGREDIENTS -  10   oz  grape tomatoes  (sliced in half - 4   tbsp olive oil - 3   cloves  garlic,  minced - 2 large chicken breasts - 1/4  tsp salt - 1/4 tsp black pepper - 1/4 tsp paprika  - 8   oz   pasta - 1/4 cup basil pesto - 1/4 cup half and half - 1/4  cup   pine nuts - Red pepper flakes Recipe - Preheat oven to 400 F.  - Toss cherry tomatoes with 2 tbsp of olive oil and minced garlic.  - Spread on a baking pan. Roast for 20 minutes. - Slice each chicken breast in half horizontally to make 2 thin breasts. Dry them with paper towels.  - Season them with salt, pepper, and paprika. - Heat 2 tbsp of olive oil on medium-high heat in a large skillet until hot.  - Add chicken and cook for about 5 minutes per each side until it's cooked through and reaches 165 degrees. - Remove chicken to a plate and keep warm. - Bring a pot of water to boil. Cook pasta according to package instructions...
Read more