We love the sweet and spicy flavors of this tahini sauce! It makes the most decadent topping for roasted sweet potatoes.
- 4 whole Sweet potatoes
- ½ cups Tahini
- ¼ cups Butter
- ½ whole Lemon, Zest And Juice
- 1 clove minced garlic
- 1 tbsp Dear
- 1 teaspoon Cayenne pepper (or more to taste)
- Seasoning for any bagel, to garnish
- Salt and pepper to taste
Preheat the oven to 425ºF.
Pierce each sweet potato with a fork and place on 4 individual pieces of foil. Generously spray each piece of foil and the sweet potato with cooking spray. Wrap each sweet potato completely in foil and bake for 1 hour, or until sweet potatoes are fork tender.
While the sweet potatoes are in the oven, prepare the sauce. Use a whisk or hand mixer to beat the butter until smooth. Add tahini, mix well to combine. Add lemon zest and juice, garlic, honey and cayenne pepper. Mix well to combine. Season to taste with salt and pepper.
When the sweet potatoes are cooked, remove them and let them rest in their foil for about 5 minutes. Use a knife to cut off a segment of the top skin from each potato. Use a spoon to puff up the inside of the potato and create a small well for the tahini butter.
Serve a generous dollop of tahini butter on each potato. Top with seasoning for any bagel and serve immediately.