Ingredients
-
4 lbs sweet potato
-
1/2 cup tahinidivided
-
4 cloves garlic
-
2 tsp coconut oil
-
1/2 tsp cinnamon
-
to taste salt and pepper
-
3/4 up walnut pieces
-
1/4 cup honey
Directions
The holiday season is definitely upon us. On November 29th, I complained that December was almost over. Which isn’t the worst thing since we get to end our year in Copenhagen. But if you’re anything like me, the calendar is getting nutzzzzz.
Speaking of nuts and the holidays. If you’re looking for a new twist on a traditional holiday dish to bring to your next potluck…. DING DING DING!
I actually like the good ol’ marshmallow topped buttery sweet potato casserole. Who doesn’t like dessert for dinner? But this year I was trying out some new flavors and wanted to do something a little sophisticated. Because I’m a sophisticated girl. Case in point: Sunday morning I woke up with glitter all over my face. Glitter is super sophisticated.
Have I gotten off track? Back to the sweet potatoes. I’d made tahini whipped sweet potatoes before, using this recipe from Eat the Gains. I love how the tahini makes the potatoes creamy and a little nutty, and there’s no butter so it’s a nice pick for your vegan or dairy-free friends. The halvah-inspired topping struck me as a good side to the Middle-Eastern inspired turkey in yogurt rub, and given the tahini whipped into the sweet potatoes, halvah seemed like a natural option for a sweet topping.
I was originally going to use actual halvah, but I couldn’t find it at Whole Foods (New England fail!) so I decided to mix honey and tahini for a halvah flavor and then mix in the walnuts. In the end, I think this worked better than actual halvah would have, because it allowed me to spread it over the sweet potato casserole and when it melted in the oven the consistency was just right!
If you’re looking for something sweet, sophisticated and a little bit nutty I’m available on Friday this casserole is your girl!
Steps
|
1
Done
|
Preheat the oven to 400 degrees Fahrenheit. Wrap sweet potatoes in foil and place on a baking sheet. Bake for 50-55 minutes, until soft to the touch. Flip once mid-baking to ensure they bake evenly. |
|
2
Done
|
When there is 20 minutes left on the sweet potatoes, rub peeled cloves of garlic with coconut oil and place on baking sheet in the oven. Let roast the remaining time. |
|
3
Done
|
Once sweet potatoes are done, remove from oven. Once cool enough to touch remove skin. (If you have puppies, this makes a nice treat!) Place peeled sweet potatoes, roasted garlic, 1/4 cup tahini, cinnamon, and salt and pepper in a large mixing bowl. Whip with a hand mixer or on a stand mixer until evenly combined, about 2-3 minutes. Transfer to a casserole dish. |
|
4
Done
|
Combine honey and remaining 1/4 cup tahini in a bowl and microwave for 30 seconds. Stir in the walnuts. Spread mixture evenly over the sweet potato. Bake another 20 minutes, or until the tahini mixture has melted and is lightly golden. Turn once mid-bake to ensure it bakes evenly. |
