Color Kitchen

Sweet Potato and Tahini

This is another quickie…
To cook your sweet potato, wrap in in tin foil, pierce it with a fork 2 or 3 times, and place in an oven or toaster oven on 400F. It’s ready when it’s soft!  Unwrap, let cool one minute, and cut into cubes.
To make your tahini sauce:
First, you’ll need tahini paste. It can be bought in most stores with “international” sections. OR, you can make it quite easily with:
1/2 cup toasted sesame seeds: to toast, pour the seeds onto a baking sheet with tin foil, and put in the oven/toaster oven at 350F. stir them every minute or so for 5 - 7 minutes— just make sure they don’t turn brown! then let them cool and put in a good processor.  
Add olive oil by the tablespoon until you have a creamy consistency (like a thin peanut butter). This is your tahini paste.
1/2 cup sesame seeds should give you about 1/3 cup of tahini paste. Add 3 tablespoons lemon juice, 1/2 teaspoon of salt, and a PINCH of garlic powder.
Mix well. Then add 1/4 cup hot water, and stir. Continue adding the hot water until the mixture is thin, like a dressing.
Pour sparingly over your sweet potato cubes and serve. I like to sprinkle a few extra sesame seeds for good presentation.

(Photo by Mia Tramz)