120 Min

GF

V

Baked Sweet Potato

Sweet potatoes are not only a healthy starch source, but they are also nutritious, and pack necessary doses of minerals and vitamins A & C. I love to hit these potatoes with a strong note of savoriness to offset their inherent sweetness. Sometimes, savoriness with a touch of sour and spicy. Sesame seeds are considered a very good source of calcium, so this dish is good on many levels. While sour cream and butter may be the classic topping on baked potatoes, this tahini ginger lemon mix gives them a whole new exciting note of flavor. You can also amp it up by adding poached eggs or cheese on top.

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Cook Time

2 Hours

Serves

4

Directions

Step 1

Wrap each potato tightly in foil and place in a preheated 350°F oven for an hour and a half or longer, until the potatoes are soft. You can test it by poking a toothpick or a knife into the potato. Eventually, they need to be fork tender. Turn the oven off and let the potatoes rest in the oven until ready to eat.

Step 2

In the meanwhile, prepare the topping. In a small bowl, whisk together the tahini with serrano, ginger, lemon juice and1/2 teaspoon salt.

Step 3

Cut the bottom 3 inches of the cilantro bunch and mince the rest, stems and leaves.

Step 4

When the potatoes are ready, discard the foil, slice them in half to open the inside and sprinkle the remaining salt over it. Place half the tahini topping on top of each potato. Top with minced cilantro and sesame seeds, tuck a few mint leaves for aroma and drizzle a bit of olive oil over it all. Serve warm.

Notes & Variations

This recipe can be done with regular potatoes or with purple or white sweet potatoes however cooking times may vary.
The tahini may ‘seize’ when adding lemon juice but just keep whisking it – it will stiffen up a little and be easier to spoon on top of the hot potato.
To toast sesame seeds, spread them on a baking sheet and toast in a 300°F preheated oven for 5 to 7 minutes.

Ingredients

2 large, sweet potatoes (roughly 2 pounds each)

1/3 cup tahini

Juice from 2 lemons

1 small serrano pepper, minced (optional)

2 tablespoons minced ginger

1 teaspoon sea salt

3 to 4 tablespoons olive oil

1 bunch cilantro

Few mint springs

1 tablespoon toasted sesame seeds

Step 1

Step 2

In the meanwhile, prepare the topping. In a small bowl, whisk together the tahini with serrano, ginger, lemon juice and1/2 teaspoon salt.

Step 3

Cut the bottom 3 inches of the cilantro bunch and mince the rest, stems and leaves.

Step 4

2 large, sweet potatoes (roughly 2 pounds each)

1/3 cup tahini

Juice from 2 lemons

1 small serrano pepper, minced (optional)

2 tablespoons minced ginger

1 teaspoon sea salt

3 to 4 tablespoons olive oil

1 bunch cilantro

Few mint springs

1 tablespoon toasted sesame seeds

Notes & Variations

This recipe can be done with regular potatoes or with purple or white sweet potatoes however cooking times may vary.
The tahini may ‘seize’ when adding lemon juice but just keep whisking it – it will stiffen up a little and be easier to spoon on top of the hot potato.
To toast sesame seeds, spread them on a baking sheet and toast in a 300°F preheated oven for 5 to 7 minutes.

Tags:

120 Min

Tags:

120 Min

SWEET POTATO RULES.

So much so that we've added it to both of the recipes below!

ISN'T THAT SWEET?

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