Sweet Potato Boats with Infused Black Garlic Tahini Sauce

We absolutely love our Infused Black Garlic Salt on any type of winter squash, and figured it would be equally delicious on sweet potatoes. It turns out we were on to something. The caramelized sweetness from the fermented black garlic highlights the natural sweetness of the potato while adding umami and intense flavor. Mixed with our hand-harvested Pure Sea Salt, Black Garlic Salt is bound to be your go-to seasoning this year.

Process

Preheat oven to 350 degrees and place foil on the bottom of the oven to collect any drips. Lightly coat the whole sweet potatoes in oil and prick with a fork all over. Place directly on the oven racks, roasting for about 1 hour or until tender. Remove from the oven and let cool enough to handle.

While the potatoes are roasting, whisk all tahini ingredients except the water in a small bowl or large measuring cup. Add water until you reach desired consistency, and adjust seasoning to taste. The sauce can be made up to three days ahead of serving. Leftover sauce makes an excellent dressing for salads or leftover turkey bowls.

To assemble the boats, slice each potato lengthwise down the center and scoop the flesh into a large bowl, careful not to split the skins. Set 6 skins aside on a baking sheet lined with foil. Discard the remaining 2 skins or save them for a future snack.

Using a whisk or hand mixer, whip sweet potato flesh until light and fluffy. Add the coconut oil and honey (if using) and mix until combined. Spoon the mixture back into the skins. At this point, you can cover and place in the refrigerator until you are ready to serve. Be sure to bring sweet potatoes to room temperature at least 30 minutes before moving to the next step.

Place the filled sweet potato skins in the oven and bake for about 10 minutes or until the boats are piping hot. Drizzle with tahini sauce and serve immediately.