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

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