While a blanket of marshmallows might evoke delicious holiday nostalgia, the recipe we're sharing below is a dramatically healthier (and prettier) Thanksgiving veggie side even picky guests will pine for. Watch out turkey, these baked beauties are coming for the spotlight...
This simple and sophisticated dish comes from our November Guest Editor Daphne Oz's new cookbook, The Happy Cook. Everyone loved this recipe during the plant-based feast Daphne whipped up for our annual Thanksgiving cooking class with Jenni Kayne. Honestly, any excuse to use more tahini is a win in our book.
Find three other Thanksgiving-ready recipes from Daphne here and design tips inspired from our gathering here!
The post The Happy Cook: Baked Sweet Potatoes with Honeyed Tahini appeared first on The Chalkboard.
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