Sweet Potato Toast With Zaatar Recipes

SWEET POTATO TOAST WITH STEAK, ROASTED PEPPERS AND ARUGULA

Steps:

• Preheat the oven to 450 degrees F.
• Slice off the 4 long sides of each of the sweet potatoes so the potatoes are squared off and sit flat on a cutting board. Slice the potatoes lengthwise into 1/2-inch-thick planks, about 5-inches-by-2-inches (you should get 3 planks per sweet potato). Combine the sweet potatoes, olive oil and a pinch of salt in a medium bowl and toss gently to coat. Spread them out on a baking sheet and roast, flipping halfway through, until lightly browned and tender when pierced with a knife, about 15 minutes. Remove the sweet potato toasts to 2 plates.
• Divide the peppers among the toasts, then top with the steak. In a small bowl, toss the arugula with a drizzle of olive oil and dash of hot sauce, then distribute over the steak. Season each toast with salt and a couple grinds of black pepper. Serve immediately.

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.

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.

ROASTED ZA'ATAR POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes in a large bowl. Add olive oil, za'atar, and salt; stir to coat. Spread potatoes in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 12 minutes. Stir potatoes and roast for an additional 12 minutes. Stir once more and cook until crispy, about 4 more minutes. Garnish with parsley.

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.

SWEET-POTATO TOAST 4 WAYS

Steps:

• Preheat oven to 400 degrees. In a large bowl, drizzle potatoes with oil and season with salt; toss to coat. Arrange in an even layer on a rimmed baking sheet and roast, flipping once, until tender and beginning to caramelize, about 30 minutes. Transfer to a wire rack; let cool completely. Toasts can be refrigerated in an airtight container up to 1 week.