Inspired to steam our sweet potatoes rather than roast them from a New York Times recipe, we couldn't stop eating these slices with these rich tahini soy sesame oil drizzle. For vegans substitute a tablespoon of coconut oil for butter or use vegan butter. To be truly gluten-free use Tamari instead of soy sauce.
- Three sweet potatoes peeled and cut into one inch disks
- 3 TBSP of tahini. (we used Mighty Sesame Co's in a squeeze bottle after trying it at Whole Foods)
- 3 TBSP of butter melted
- 2 TBSP of lime juice
- 1 TBSP of soy sauce
- 1 TBSP of sesame oil
- 1 TBSP of sesame seeds
- 1 TBSP of fresh chopped cilantro or parsley
- salt & pepper to taste
Place sliced sweet potatoes in a steamer basket in pot with a few inches of water. Steam covered for about 15 minutes or until fork tender.
In a small bowl, whisk the tahini, butter, lime juice, soy and sesame oil until smooth. Add salt and pepper.
Place warm sweet potatoes on a plate, sprinkle with sesame seeds, salt and pepper and parsley or cilantro. Drizzle the sauce over and enjoy.