STEAMING SWEET POTATO RECIPES

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SWEET POTATOES WITH TAHINI BUTTER RECIPE - NYT COOKING



Sweet Potatoes With Tahini Butter Recipe - NYT Cooking image

Carla Lalli Music, a food writer and editor, is vehemently opposed to roasting sweet potatoes. “I don’t understand why people are constantly roasting them,” she says. “Roasting just makes them more fibrous and leathery, and they never, ever really get crispy.” Instead, she posits that steaming performs a kind of alchemy on sweet potatoes that roasting never does — the moist heat fluffs them into absorbent clouds. And to make up for the inherent blandness of the cooking method, she slathers them with a rich tahini butter spiked with soy sauce, which immediately melts into a mouth-smacking sauce. Her simple recipe ends with a shower of golden sesame seeds and a torrent of lime juice. Try it — every bite will surprise you with crunch, salt, umami and acidity to counterbalance the sweetness of the pillowy potatoes.

Provided by Samin Nosrat

Total Time 45 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds sweet potatoes of any color (about 4 medium), washed
6 tablespoons unsalted butter (3/4 stick), at room temperature
1/4 cup well-stirred tahini
2 to 3 tablespoons freshly squeezed lime juice, plus lime wedges, for serving
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 clove garlic, finely grated or pounded smooth with a pinch of salt
Salt and freshly ground black pepper
2 tablespoons white sesame seeds
Flaky sea salt, for serving

Steps:

  • 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. They’ll 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. They’ll 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.

SWEET POTATOES WITH TAHINI BUTTER RECIPE | BON APPÉTIT



Sweet Potatoes with Tahini Butter Recipe | Bon Appétit image

Steaming offers extreme speed and high hydration, which means that whatever you cook—from seasonal vegetables to proteins—will be done quickly and always moist. Sweet potatoes in particular benefit from this treatment, which makes their flesh pudding-like and fluffy. And you may think the tahini and butter will never combine with the liquids. Don’t give up; it will happen.

Provided by Carla Lalli Music

Yield 6 servings

Number Of Ingredients 9

3 lb. sweet potatoes, any color (6 small or 3 large), scrubbed
6 Tbsp. unsalted butter, room temperature
¼ cup fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
2 tsp. toasted sesame oil
Kosher salt, freshly ground pepper
Flaky sea salt
Toasted sesame seeds and lime wedges (for serving)

Steps:

  • 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 steamer. Cover, reduce heat to medium, and steam until fork-tender, 25–30 minutes.
  • Meanwhile, smash together butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes. Season tahini butter with kosher salt and lots of pepper.
  • Arrange sweet potatoes on a platter or a large plate. Let 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 citrus).

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