Sweet Potato Toast With Zaatar Recipes

SWEET POTATO TOAST WITH ZA'ATAR

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.

SWEET POTATO-TAHINI DIP WITH ZA'ATAR

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.

ZA'ATAR SWEET POTATOES AND GARLICKY KALE

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.

ZA'ATAR SWEET POTATOES

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.