Continuing on with Friendsgiving Month here on TNB, I’ve got something new and fun to share with ya’ll today: a video! That’s right. I’ve been unofficially scheming about launching a YouTube channel as an addition to my blog for a while now and thought, what better way to start than by showing you a recipe from my new cookbook?
So without further ado, ta-da! The printable recipe is just below. If you like this video, please give it a thumbs-up and subscribe to my channel. Your support means the world to me!
This simple sweet potato dip is the perfect snack to serve before Friendsgiving dinner. It’s light, it tastes like fall, and can be made entirely in advance. Be sure to check the expiration date of your za’atar before using since stale thyme can completely ruin the taste of this dip. For best results, make your own za’atar from scratch by combining 1 tablespoon each toasted sesame seeds, sumac, and minced fresh thyme, with 1/4 teaspoon salt (coarse sea salt is best). [This recipe is adapted from Friendsgiving (William Morrow Cookbooks, 2017).]
- 2 small sweet potatoes (about 1 pound), scrubbed
- 2 tablespoons tahini
- 2 tablespoons filtered water
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon za’atar, divided
- A few dashes of your favorite hot sauce
- Freshly ground black pepper to taste
- 1 teaspoon extra virgin olive oil, for garnish
- Crudités (I recommend cucumbers, radishes, and Belgian endive), to serve
- 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.
- Peel the sweet potatoes and place them in a food processor. Add the tahini, water, lemon juice, 2 teaspoons za’atar, hot sauce, and pepper. Puree until completely smooth. Taste and season with more salt and pepper, if needed. (The dip may be refrigerated in an airtight container for up to 4 days).
- To serve, scrape the dip into a serving bowl, drizzle with the oil, and sprinkle with the remaining teaspoon of za’atar.
- Serving Size: About 5 tablespoons
- Calories: 125
- Fiber: 3.6 g
- Protein: 2 g