SWEET POTATO TOAST WITH ZA'ATAR
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 0
Steps:
- Microwave 2 sweet potatoes until tender, 10 to 12 minutes. Peel and puree in a food processor with 1/4 cup tahini, 2 tablespoons olive oil, the juice of 1/2 lemon, 1 teaspoon kosher salt, 1/2 teaspoon cumin and a pinch of cayenne. Spread on 4 slices multigrain toast. Top with olive oil and za'atar.
ZA'ATAR SWEET POTATOES
I was making a dinner inspired by the NA/ME region and had some sweet potatoes to use up. This turned out so wonderful that I wanted to share. I used Recipe #189727, but I am sure that a "real" za'atar recipe would taste as good, if not better.
Provided by CraftScout
Categories Yam/Sweet Potato
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F.
- Peel and cube sweet potatoes (about one inch cubes). Cut onion into wedges and then cut wedges in half (basically, big chunks).
- Put sweet potato and onion pieces into a 9"x13" baking dish and drizzle with olive oil. Sprinkle on za'atar and salt and toss to coat.
- Bake at 350 for one hour, stirring every 20 minutes.
Nutrition Facts : Calories 180.4, Fat 4.6, SaturatedFat 0.7, Sodium 859.2, Carbohydrate 33, Fiber 4.9, Sugar 7.4, Protein 2.6
ZA'ATAR SWEET POTATOES AND GARLICKY KALE
This recipe is in the Mains chapter of my cook, but I have to say, I've eaten it at all times of day. It's made it to my breakfast table, and I've definitely whipped it up for a weekend lunch. After I eat it, I always feel so nourished and happy-and my body seems to love me for that. The spices are definitely what make this dish so special.
Provided by Jessica Murnane
Yield Serves 2-4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400ºF and line a baking tray with parchment paper.
- To make the za'atar, first toast the sesame seeds. In a small dry pan, heat the seeds over medium for 3 to 5 minutes, until they're lightly browned. Stir occasionally, so they don't burn. Let them cool. In a small bowl, combine the sumac, thyme, sesame seeds, and salt.
- Fill a medium pot halfway with water and bring it to a boil. Add the sweet potatoes and parboil them (cook them just until they start to soften). This will take 5 to 7 minutes. Drain the potatoes and transfer them to a medium bowl. Toss them with a glug of olive oil and 1 tablespoon of the za'atar seasoning until coated.
- Spread the potatoes on the prepared baking sheet and roast them for 10 minutes. Using a spatula, move them around on the baking sheet and continue roasting for another 5 minutes or until they begin to slightly brown.
- Mix 1 tablespoon of olive oil into the remaining za'atar and set it aside.
- In a large skillet, heat a glug of olive oil over medium. When the pan is hot, add the garlic. Sauté until the garlic becomes fragrant, about a minute. Add the greens and stir until they turn bright green and begin to soften. Add the sweet potatoes and heat everything for a few more minutes.
- Top the vegetables with some of the za'atar and oil mixture and serve.
SWEET POTATO-TAHINI DIP WITH ZA'ATAR
Since the base of this dip is so simple-it's mostly sweet potatoes and tahini-homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.
Provided by Alexandra Shytsman
Categories HarperCollins Thanksgiving snack Appetizer Sweet Potato/Yam Sesame Thyme Lemon Juice Friendsgiving
Yield Makes about 2 cups (serves 8 as an appetizer)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Pierce the sweet potatoes all over with a fork and wrap each one tightly in foil. Place on a baking sheet and roast until the flesh gives easily when pressed, about 1 hour. Unwrap and set aside to cool completely.
- To make the za'atar, toast the sesame seeds in a small skillet over low heat until golden and fragrant, about 3 minutes. Transfer to a bowl and add the thyme, sumac, and 1/4 teaspoon salt. Stir and set aside.
- Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, hot sauce, a few turns of pepper, and 2 teaspoons of the prepared za'atar. Puree until completely smooth. Taste and season with more salt and pepper, if needed.
- Scrape the dip into a small serving bowl, drizzle with the oil, and sprinkle with a teaspoon of the za'atar.
- Do Ahead
- The dip can be made up to a day in advance and stored in airtight containers in the fridge.
SWEET POTATO SOUP WITH FETA AND ZA'ATAR OIL
Provided by Tara Parker-Pope
Time 2h
Yield 6 to 8 servings.
Number Of Ingredients 12
Steps:
- In a small pot, combine 1/4 cup olive oil and the za'atar. Cook over medium heat until hot, but take care not to burn the za'atar. Set aside for at least one hour to cool and infuse.
- In a large pot, heat the butter and remaining olive oil over medium high heat. When the butter has melted, add the onion, carrot and leek and cook until softened, about 5 minutes. Add the sweet potato cubes and sauté for another minute. Add the water, stock and bay leaf and bring to a boil. Once the soup begins to boil, lower to a simmer and cook for 30 minutes. Check to make sure the sweet potatoes are completely soft. If not, continue cooking until they are.
- Remove the bay leaf and puree the soup using a regular or immersion blender. Check the seasoning and add the salt (you may need more or less depending on the stock you used). Ladle out the soup into individual bowls. Crumble some feta into each bowl, and drizzle each bowl with some of the za'atar oil.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 9 grams, Carbohydrate 21 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 862 milligrams, Sugar 5 grams, TransFat 0 grams
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