On a recent trip to Israel, Jill visited a winery in Northern Israel and came back with this terrific recipe for sweet potatoes (a Thanksgiving staple) with an Israeli twist - the addition of tahini. The recipe is simple, with a balance of sweet and spice. This recipe could easily stand on it's own, but should also make a nice side dish next to a roast turkey! The recipe is especially great for the holiday because it can be served at room temperature so you don't have to worry about taking everything out of the oven at the same time.
Sweet Potatoes - Roasted with Tahini
5 large sweet potatoes (cut into wedges)
1-2 tablespoons olive oil
1-2 tablespoons brown sugar (or coconut sugar)
1/2 teaspoon cayenne pepper, to taste
Salt and Pepper to taste
2 cups high quality tahini
Preheat oven to 425 degrees. Toss sweet potatoes with olive oil, sugar, cayenne, salt and pepper. Spread in a single layer on a cookie sheet lined with parchment paper. Roast for 15-20 minutes (or until one side is browned) and flip. Continue to roast until the second side has browned. Allow potatoes to cool. To serve, pour 1-1 1/2 cups of tahini on the bottom of the serving platter. Spread the potatoes on top and drizzle with additional tahini.
This recipe and many others suitable for your Thanksgiving table can be found in the new Sisterhood/Zhava Community Cookbook, EAT IN GOOD HEALTH. The book can be purchased on the Beth El Website Sisterhood page https://www.bethelmc.org/groups/sisterhood/cookbook/, in the Beth El Office or Judaica Shop. It makes a great hostess gift for Thanksgiving.
In addition this recipe and a number of others will be demonstrated at a Hanukkah event co-sponsored by the Am Yisroel Chai Committee as well as Sisterhood and Zhava on Sunday, December 17th 11 a.m.
And don't miss the special Sisterhood/Zhava Cookbook kickoff event on December 3rd, "What the Rabbis and Chazzan Eat"