Tahini Roasted Sweet Potatoes
I wasn't even planning to blog this one, but it turned out to be really pretty. Oh, and it was delicious!
I’ve got more Thanksgiving and holiday recipes to share with you later, but today I thought that I would share what we ate the morning after Thanksgiving (besides the pie, of course.) I was really in the mood for something savory instead of sweet, and something that didn’t require too much work.
This recipe is adapted from the White on Rice blog. I had the pleasure of seeing them speak at Blog Her Food ’12 last year, and it was really amazing! They are a huge source of photo inspiration, too – definitely take a look!
You will need:
3/4 cup 1 percent milk
1/4 cup cream ( the only reason I switched from the original recipe: I don’t have whole milk)
2 large eggs
6 tablespoons unsalted butter, melted (4 tbsp. are for greasing the pan)
1 cup AP flour
1/4 teaspoon salt
1/2 cup freshly grated Parmesan cheese – use as small of a grate as possible
2 teaspoons finely chopped herbs of your choice – because we are baking, I tend to go dried here.
Preheat the oven to 450 and use 4 of the 6 tablespoons of melted butter to grease a popover pan or a 12-cup muffin tin. It’s ok to have a little pool of butter in the bottom.
Start by pulsing the grated cheese and chopped herbs in a food processor – I recommend making them as fine as possible to preserve the structure of the popover.
In your favorite bowl (I prefer one with a handle and a spout), stir together the egg, 2 tbsp. of butter, milk, flour and salt. Then add the herbs and cheese and combine.
Pour the batter into the popover/muffin cups (they’ll be a little more than half full). Bake for 15 minutes and DO NOT open the oven. After those 15 minutes, turn the heat down to 400 and bake for another 5-10 minutes, until the popovers are golden brown. Cool on a rack for a few minutes before removing from the pan.
If you have leftovers, store at room temperature in an airtight container.