While a blanket of marshmallows might evoke delicious holiday nostalgia, the recipe we’re sharing below is a dramatically healthier (and prettier) Thanksgiving veggie side even picky guests will pine for. Watch out turkey, these baked beauties are coming for the spotlight…
This simple and sophisticated dish comes from our November Guest Editor Daphne Oz’s new cookbook, The Happy Cook. Everyone loved this recipe during the plant-based feast Daphne whipped up for our annual Thanksgiving cooking class with Jenni Kayne. Honestly, any excuse to use more tahini is a win in our book.
Baked Sweet Potatoes with Honeyed Tahini
4 medium sweet potatoes
extra-virgin olive oil
1/3 cup tahini
1/4 cup honey
juice from half a lemon
1 Tbsp grapeseed oil
1 cup torn parsley
1/3 cup chopped tarragon leaves
1/3 cup torn mint leaves
1/4 cup chopped chives
3 Tbsp unsalted butter
1/2 cup slivered almonds
red pepper flakes
Preheat the oven to 400°F and line a baking sheet with foil.
Brush the sweet potatoes with a small amount of olive oil, place them on the baking sheet, and bake until tender, 45 minutes to 1 hour.
To make the honeyed tahini, in a small bowl, whisk together the tahini, honey, half the lemon juice, the grapeseed oil and a generous pinch of sea salt. If needed, loosen with a small amount of water. Set aside.
To make the herb and nut topping, in a medium bowl, toss the parsley, tarragon, mint, and chives. Melt the butter in a medium skillet over medium heat; add the almonds and fry, stirring often, until they are golden brown in color and smell nutty, about 3 minutes. Pour the butter and nuts over the herb mixture and toss to combine. Season with sea salt and the remaining lemon juice.
Split each baked sweet potato down the center, drizzle generously with the honeyed tahini, and top with the fried almonds and herbs.