Baked sweet potatoes topped with a simple creamy Tahini Gravy, sautéed mushrooms & onions.
Baked sweet potatoes by themselves are delicious – probably no argument there from most people – (you see I said most people).
When you add some sautéed mushrooms, onions and garlic and then drizzle a generous portion of Creamy Tahini Gravy over the top of your sweet potato – well, it’s over the top good!
Tahini is such a versatile seed butter.
The humble sesame seed is packed with protein, calcium, magnesium and many other nutrients. Small seeds like sesame are better absorbed when broken down and made into a paste or seed butter like tahini.
I often eat tahini on toast, as a dip for bananas, or a topping for simple banana coins (slices) and an additional drizzle of maple syrup – so good btw! And Halvah – now that’s such an awesome sweet tahini treat!
Savory Tahini Gravy
But this Tahini Gravy is purely a savory delight!
When you’re looking for that little something to complete a simple meal of potatoes and veggies and make it a bit more hearty, then look no further. Tahini Gravy to the rescue!
Baked sweet potatoes with sautéed mushrooms and onions and then topped with Tahini Gravy is so doggone good! Besides, it’s nutritious too, so a win win for sure.
This gravy/sauce is such a great savory topping on so many foods. It’s delicious on steamed veggies, baked sweet and white potatoes, mashed potatoes, grains, etc. It enhances the flavor, nutrition and heartiness of whatever you serve it on.
This is one of those recipes that I could eat by the spoonful if I’m not careful. Mindless eating of yummy stuff just seems to happen sometime. 😉
Here’s the recipe:
Creamy Tahini Gravy Topped Sweet Potatoes
Baked Sweet Potatoes
- 4 medium/large organic sweet potatoes or garnet yams
Onions, Mushrooms and Garlic
- 2 cups onion, chopped
- 2 cups mushrooms, sliced
- 2 - 3 cloves garlic, minced
- 1 Tbsp butter
- 1 Tbsp olive oil
- sprinkle of salt
- 1/4 cup soy sauce or tamari
- 2 cups water
- 3 Tbsp cornstarch *OR* 2 Tbsp arrowroot
- 2 Tbsp mild oil, like sunflower
- 1/2 cup tahini
- Preheat oven 400F degrees
- With a stiff vegetable brush, scrub the potatoes very well so the skins are nice and clean so you can eat them if you want to. Pat dry each potato
- Pierce the potatoes all over with a sharp knife or a fork
- When the oven is ready, place a baking sheet with a piece of foil on the bottom rack below the potatoes to catch any sticky drips from the potatoes as they bake
- Next take your 4 pierced potatoes and place them directly on the middle oven rack and bake for 45 minutes to 1 hour or so. At the 45 minute point, start checking the potatoes to see if they're done by inserting a knife in the center of the potatoes. When the center is soft, they're done.
- Turn off the oven and leave the potatoes in for a few minutes until everything else is ready so they'll stay hot. Remove the foil lined baking sheet from the oven and discard the foil.
Onions, Mushrooms and Garlic
- When the potatoes are almost done, add 1 Tbsp butter and 1 Tbsp olive oil to a frying pan on medium/high heat. When the butter has melted, add the onions and mushrooms, sprinkle with salt and saute, stirring regularly, until the onions are soft and the mushrooms are cooked.
- At this point, add the garlic and stir it in with the mushrooms and onions and cook for about 30 seconds more
- Remove the mushroom, onion, garlic mixture from the frying pan and add to a bowl and cover the top with a lid and set aside to keep warm
- Add the water and soy sauce or tamari to a saucepan and bring to a boil
- Mix cornstarch OR arrowroot with room temperature water to form a slurry
- Whisk this slurry into the boiling liquid and cook it for 1 to 2 minutes *(when using cornstarch)* until thick and the starchy taste is gone
- ***When using arrowroot instead of cornstarch***, cook only until it thickens and remove from heat so it doesn't break down and get thin
- Stir or whisk in the oil and tahini and mix well.
- This Tahini Gravy/Sauce recipe makes about 3 cups so you will probably have leftovers that you can use at another time for a topping. It will keep in the refrigerator for a couple weeks and can be reheated as needed
Putting It All Together
- Place each potato in a wide shallow bowl and cut open. Mash the inside of the potato with a fork. Add a little butter or oil to mash in (optional)
- Drizzle tahini gravy/sauce over the top and then top each potato with the onion, mushroom, garlic mixture
- Garnish with a little chopped parsley (optional)
Inspired by: Tahini
If you make this recipe, be sure to share it on Instagram and tag me @eatinbowls and use the hashtag #eatinbowlsrecipes because I’d love to see what you’ve made!
*ALSO – Let me know how you like this recipe or if you’re wanting to make it and please leave a comment below and a rating, I’d really appreciate it.
Thanks so much friends! xo
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