PRODUCT DESCRIPTION
My pantry is never without a jar of tahini or three. Seed + Mill’s is nutty, creamy, earthy—good enough to eat by the spoonful. And sometimes I do! But more often, I turn it into sauces. Like in these Sweet Potatoes With Maple Tahini from chef Sophia Roe. It’s a delightfully autumnal landing pad for roasted sweet potatoes (or any roasted veg, really). And for the rest of the container, try this: Pour some tahini into a bowl, stir in pickle juice until the consistency feels right, and never look back.
Ingredient featured in
Sweet Potatoes With Maple Tahini
