We love a 'compound' butter that's easy to make, and keeps in the freezer, ready to use on a moment's notice! This one includes a worthy extra step of browning the butter, adding the most incredible flavor to our tahini and the tangy lime.
The butter will last in the freezer for up to 3 months. Use one disc at a time, as needed. We love this butter over any steamed or roasted vegetable, with breakfast radishes, or just swiped over a crusty piece of bread.
INGREDIENTS
1 stick butter
¼ c Seed + Mill Organic Tahini
1 lime
1 tsp salt, plus a pinch
¼ c black & toasted white sesame seeds
1 large sweet potato
1 tsp olive oil
1 tsp mint, optional garnish
Flaky sea salt, optional garnish
STEPS
1. Pre-heat oven to 400F. Rub sweet potato in olive oil and a pinch of salt. Prick the potato with a fork and wrap in foil. Place in the oven for at least an hour.
2. While the sweet potato is roasting: brown the butter in a saucepan. Pour the browned butter into a mixing bowl, then add the lime juice, salt, sesame seeds and tahini and stir to combine. Place the mixing bowl in the fridge to set.
3. Once the butter is slightly firm (approximately 20 mins), place it on a sheet of parchment paper and roll into a log shape. Roll in additional sesame seeds and seal in the parchment paper.
4. When ready to eat, slice the sweet potato in half, while still hot, and place a 1/2 inch disc of tahini lime butter in the center and allow to melt before eating.
5. Garnish with fresh herbs and flaky sea salt.