Roasted Sweet Potatoes with Sweet & Spicy Tahini Butter

One of the cookbooks we turn to again and again is Nadine Levy Redzepi’s Downtime. Her hearty recipes are simple in ingredients but really extraordinary in flavors. The recipe we have made the most is her dry roasted ribs with sweet potatoes. Unlike traditional bbq ribs that are drowning in sauce, her ribs are roasted slow in the oven with just a bit of salt and pepper. She serves them with roasted sweet potatoes for the ultimate simple dinner. This go round of making the ribs, we decided to up our sweet potato game by pairing them with tahini butter.

If you are unfamiliar with tahini, it is essentially a peanut butter made from sesame seeds instead of peanuts. You most commonly find it in hummus. It is rich, creamy, and lends itself well to everything from sweet, to spicy and savory flavors. We have combined it with a bit of each of those notes for this tahini butter. The tahini butter holds up well in the fridge and can be drizzled on everything from grilled chicken to salads.

Roasted Sweet Potatoes with Sweet & Spicy Tahini Butter

Makes: 4 servings

Prep Time: 1 hour Total: 1 hour 10 minutes


  • 4 sweet potatoes
  • 1/2 cup tahini
  • 1/4 cup (4 tbs) butter, room temperature
  • zest and juice of 1/2 lemon
  • 1 large clove garlic, minced
  • 1 tbs honey
  • 1 tsp+ cayenne pepper
  • Everything Bagel Seasoning (optional)
  • salt and pepper to taste


  1. Preheat the oven to 425 degrees.
  2. Prick each of the sweet potatoes with and fork and lay them onto 4 individual pieces of foil. Spray each piece of foil and the sweet potato generously with cooking spray. Wrap each sweet potato completely in the foil and put in the oven for 1 hour, or until the sweet potatoes are fork tender.
  3. While the sweet potatoes are the oven, make the sauce. Use a whisk or a hand mixer to beat the butter until it is smooth. Add the tahini, mixing well to combine. Add the lemon zest and juice, garlic, honey, and cayenne. Mix well to combine. Season to taste with salt and pepper.
  4. When the sweet potatoes have finished in the oven, remove them and let them rest in their foil for about 5 minutes. Use a pairing knife to cut away a segment of the top skin from each potato. Use a spoon to fluff the inside of the potato and to create a little well for the tahini butter.
  5. Serve a generous dollop of tahini butter on each potato. Top with Everything Bagel Seasoning and serve immediately.

Chipotle Lime Stuffed Sweet Potatoes

This is a recipe that Tuck’s mom has modified over and over again in the last few years because they are so versatile. This version of stuffed potatoes is a great side dish for grilled steak and adobo chicken. If you prefer vegetarian, one can of black beans or sliced avocado can easily be added to the recipe to bulk it up and make it an entrée. We love the sweet and spicy combination of the filling and make these year round. In the summer we prefer to use fresh corn and throw it on the grill to give it a nice char, but in the winter and spring Trader Joe’s saves the day with their roasted frozen corn.

Chipotle Lime Stuffed Sweet Potatoes

Makes: 4 servings

Prep Time: 1 hour Total Time: 1 hour 20 minutes


  • 2 sweet potatoes, cut in half lengthwise
  • 1 1/2 cups roasted corn (we used the frozen roasted corn from Trader Joe’s)
  • 2 packed cups kale, roughly chopped
  • 1/4 cup water
  • 1 large chipotle in adobo, minced + 1 tbs juices from the can
  • 2 tbs honey
  • juice and zest of 1 lime
  • 1 large clove garlic, minced
  • salt and pepper to taste
  • 1/2 cup + queso fresco
  • cilantro, for garnish (optional)


  1. Preheat the oven to 400 degrees.
  2. Spray a cookie sheet with cooking spray. Cut the sweet potatoes in half lengthwise. If the potatoes have sides that are flatter, cut the potato accordingly so the flat side will be the bottom when they go in the oven. Season the potatoes with salt and pepper and cook for 45 minutes to 1 hour, depending on the size of the sweet potato. The potatoes should be fork-tender.
  3. When there are about 15 minutes left on the timer for the potatoes, start the filling. Heat a large saute pan over medium-high heat. Add the corn, kale, and water to the pan. Saute for 3-5 minutes, or until the corn is thawed (if it was frozen) and the kale is wilted. Add the chipotle and juice, honey, lime juice and zest, and the garlic to the pan. Saute another 3-4 minutes so the flavors combine. Season to taste with salt and pepper and adjust the taste of the filling as desired with more honey or chipotles. Remove the filling from the heat until the potatoes are finished in the oven.
  4. Remove the potatoes from the oven. Use a fork to gently to create a little well in the center of the potatoes for the filling. Divide the filling amongst each of the potatoes and top with queso fresco. Bake in the oven for another 5 minutes.
  5. Serve hot out of the oven with cilantro for garnish, if desired.

Herby Roasted Potatoes

This is a simple recipe to up your side dish game. When we get overwhelmed in the kitchen, the first thing that falls by the wayside are the side dishes. We love this recipe because once the potatoes are in the oven, you can forget about them for 40 minutes and focus your attention on the rest of your meal. This might seem like a crazy long time in the oven, but in that time the outside of the potatoes get really crispy, the inside become creamy, and the fresh herbs fry up for an amazing aroma when you pull them out of the oven. Serve this with our Grilled Skirt Steak with Chimichurri or our Lemon Chicken with Olives and Artichokes for a knock out dinner menu.

Herby Roasted Potatoes

Makes: 6 servings

Prep Time: 5 minutes Cooking Time: 40 minutes Total Time: 45 minutes


  • 2 lbs baby potatoes
  • 1/2 cup packed fresh herbs- rosemary, dill, thyme, sage, or all of the above
  • 1/3 cup vegetable oil
  • salt and pepper


  1. Preheat the oven to 400 degrees.
  2. Slice the potatoes in half lengthwise and lay on a cookie sheet. Add the herbs to the cookie sheet. Drizzle with the oil and use your hands to coat everything very well. Season the potatoes generously with salt and pepper.
  3. Bake in the oven for 20 minutes on a center rack. After the first 20 minutes, use a spatula to detach any potatoes that are stuck to the cookie sheet. Give everything a good stir and put back in the oven for another 20 minutes.
  4. When the potatoes have finished cooking, break up the crispy herbs with your spatula and serve immediately.

Everything Bagel Coleslaw

We have a bone to pick with coleslaw. Here’s the deal. We love coleslaw. It’s crunchy, cold and is a really a good condiment/side dish for a lot of different sandwiches. The problem that we have found is that it is often prepared too sweet for us to enjoy. Raisins in coleslaw? No thank you. Not to mention recipes are full of calories between the mayonnaise and sugar. This recipe is filled with all of the flavor but packs a punch of tang by swapping some mayonnaise for Greek yogurt and uses our favorite, Everything Bagel Seasoning, to liven it up. We served this on top of BBQ pulled pork sandwiches and found it to perfectly balance the sweetness of the BBQ sauce while providing a cooling and crunchy element.

Everything Bagel Coleslaw

Makes: 8 side servings

Active Time: 5 minutes Total Time: 5 minutes


  • 4 cups shredded cabbage (we used 1 bag of green cabbage and 1 bag of green and red cabbage)
  • 1 cup 0% fat Greek yogurt
  • 1/2 cup mayonnaise
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbs everything bagel seasoning
  • 1/4 up fresh cilantro, chopped


  1. Combine all of ingredients except the cabbage in a bowl and whisk thoroughly. (We like to use the bowl that I we are serving in to keep used dishes to a minimum.)
  2. Add the cabbage mix and toss together to evenly coat the cabbage.
  3. Refrigerate for 30 minutes and serve cold with sandwiches, hot dogs, or as a side dish for a BBQ or picnic!

Mixed Potato Latkes with Green Goddess Sour Cream

If you celebrate Hanukkah you know that there is no holiday dinner without latkes, or potato pancakes. Fried potatoes, sour cream, maybe some apple sauce…. is there anything better? Well, maybe. Every year we take a new spin on the classic recipe to mix things up for our holiday celebrations. Last year we even had a “latke cook off” with our family and everyone made their own unique recipe. We had all kind of crazy flavors- Indian latkes, Mexican latkes, and even a spin on the Chinese scallion pancake. This year we’ve decided to stay more mainstream. What we love about this Mixed Potato Latke recipe is that you can make it for a number of occasions outside of Hanukkah dinner. It would make a great brunch side dish, or you can downsize the recipe and serve them miniature for appetizers. 

Mixed Potato Latkes with Green Goddess Sour Cream                                                               
Serving Size: 24 latkes                           
Prep Time: 15 minutes      Total Time: 60 minutes 

Ingredients for the Latkes :

  • 3 lbs mixed potatoes, peeled and chopped into large segments. We used a mix of russet, sweet, and japanese purple potatoes. 
  • 1 large yellow onion
  • 3/4 – 1 cup all purpose flour 
  • 3 eggs, whisked 
  • 1 tbs salt 
  • 2 tsp pepper 
  • 1-2 cups vegetable oil 

Ingredients for the Green Goddess Sour Cream:

  • 1 cup sour cream (you can use a light sour cream if you want) 
  • 2 anchovy fillets 
  • 2 cups packed herbs- we used a mix of parsley, chives, and tarragon
  • zest and juice of one lemon 
  • 1 clove garlic 
  • salt and pepper to taste 


  1. Preheat the oven to 425 degrees. 
  2. Use your food processor and a grater blade to grate all of the potatoes. Place in a large bowl. Use the same blade to chop the onion. Strain most of the onion juice away and add the onion to the potatoes. 
  3. Combine the potatoes, onion, eggs and salt and pepper into a large bowl. Use your hands to mix everything together. Add 3/4 cup of the flour to the mixture and see how it absorbs before adding the remaining quarter cup. You will want the texture to be such that you are able to grab a handful of potato mix and have it hold together in your hand. This will ensure that it doesn’t fall apart in the pan while cooking. 
  4. Heat a large skillet over medium high heat. Add enough vegetable oil so that the bottom of the pan is completely covered with oil. Make sure the oil is hot before adding the first batch of potato mix! You can test the oil by placing a few strands of potato mix into the pan. It should sizzle immediately. Use a 1/3 cup measuring cup to scoop the potato mix. Mold them with your hands so that they are flat pancakes and put the first batch of latkes in the pan. Don’t overcrowd the pan to try and save time- this is going to take a while so namaste and settle in for the long haul. Cook each pancake for about 3 minutes per side, so that they are crispy. Remove from the pan and place onto a cookie sheet. Repeat as necessary until you have all the potato mix into pancakes on a cookie sheet.*
  5. Place the latkes in the oven and bake for 10-12 minutes. 
  6. While the latkes are baking, make the Green Goddess Sour Cream. Combine all of the ingredients for the sauce in your food processor minus the salt and pepper (if you’re going to lug it out for the potatoes you might as well get your bang for your buck and use it again). Combine thoroughly- this may take 2-3 minutes on a steady stream to fully combine. Season to taste with salt and pepper. **
  7. Serve the latkes hot out of the oven with the sour cream to accompany. 

* If you are having one of those days and need to crank these latkes out stat, use 2-3 pans on the stove at once to expedite the process. 

** You can make the Green Goddess up to three days in advance; refrigerate and cover well. 

Cranberry & Chickpea Stuffed Delicata Squash

Not sure about you, but we can’t be the only people on Thanksgiving that wish there was just one healthy or crunchy item on the table. Don’t get us wrong, we are HERE for the mashed potatoes and stuffing, but just one little thing to help balance out the decadence goes a long way. We even think it makes the rich dishes taste better. Over the years we have tried to sneak kale salad onto our Thanksgiving buffet. If you know us personally, you know that kale and our grandmother do not mix. It would be an understatement to say that our attempts have not gone over well. In preparation for Thanksgiving this year, we decided to put a few recipes to the test that might sneak past her inspection. This stuffed squash recipe stood out for its festive colors, variety of textures, and perfect mix of sweet and savory flavors. You can add it as a side dish to your Thanksgiving table or serve it all winter long like we plan to do. 

Cranberry & Chickpea Stuffed Delicata Squash 
Makes: 8 larger servings (see note below)
Total Time: 45 minutes 

Ingredients For Squash:

  • 4 medium delicata squash 
  • 2 cups kale, stems removed, finely chopped 
  • 2 cups cooked quinoa 
  • 1 can chickpeas, drained and rinsed 
  • 2/3 cup dried cranberries 
  • 2/3 cup pecans, chopped 

Ingredients for Dressing 

  • 2/3 cup oil (we prefer avocado or vegetable- something neutral) 
  • 1/3 cup apple cider vinegar 
  • 1 shallot, minced 
  • 2 tbs+ honey
  • 2 tsp cumin
  • small pinch of red chili flakes
  • salt and pepper, to taste 


  1. Preheat the oven to 400 degrees. 
  2. Cut the ends off the delicata squash and cut them in half, lengthwise. Scoop out the seeds with a spoon and discard. Place on a baking sheet, drizzle with 2 tbs olive oil, and season with salt and pepper. Bake for 25 minutes. 
  3. Make the dressing. Whisk all of the dressing ingredients together in a small bowl. Season to taste with salt and pepper. If you want the dressing to be less sweet, start with the 2 tbs of honey. Add more, up to 4 tbs, if desired. Set aside. 
  4. Make the filling. Put the kale in a large bowl and drizzle with a tablespoon or so of olive oil. You don’t need much. Massage the kale to break it down- it will immediately change texture from something that is very stiff to something more digestible. Add the remaining filling ingredients- quinoa, chickpeas, cranberries, and pecans- and toss well with the dressing. 
  5. Remove the squash from the oven. Carefully stuff each one with the filling, trying your best to divide the filling evenly among the squash. Overflowing is okay here- it will settle a bit during the remainder of the cooking. Put the squash back in the oven and cook for 10 minutes. Serve warm to room temperature. 

*This recipe makes 8 large side dish servings and could easily be served as a vegetarian entree. Adjust as necessary for the meal and number of people you plan to serve it for. If you are serving this at Thanksgiving dinner, you can cut the squash into segments after it has finished baking so that people can just have a taste. 

Cast Iron Green Bean & Mushroom Casserole

This dish has a bit of a history with Tuck’s mom and dad. Tuck’s mom had just finished culinary school and was admittedly a bit of a food snob at the time. It was going to be her first Thanksgiving with Tuck’s dad (this was before Tuck and before marriage) and he insisted on having Green Bean Casserole because it was his favorite. Tuck’s mom gasped in horror that after a year in culinary school something that was mostly made of canned foods was going to end up at the table on her favorite holiday. Was this incredibly snobby? Yes. But she stood her ground because she’s a Taurus. Instead of continuing to bash the infamous Green Bean Casserole, she embraced it as a challenge and cooked it herself. Every year since, she has been responsible for making it for Thanksgiving and has tweaked it to become its very best version of the original classic. At Tuck & Tate, Thanksgiving dinner means a turkey is being fried somewhere. If you celebrate in a similar manner, throw the onions in the fryer after you have finished the turkey. It will save you extra dirty pans and means you can throw them over top at the last second for the ultimate crunchy treat. 

Cast Iron Green Bean and Mushroom Casserole
Serving Size: 10-12 servings                                                                                                      
Prep Time: 40 minutes      Total Time: 1 hour 15 minutes 

Ingredients For The Casserole:

  • 2 lb green beans, ends trimmed and cut in half
  • 1 lb+ mixed mushrooms- we use shitake, crimini, and baby bella 
  • 6 cloves garlic, minced and separated in half
  • 4 tbs butter, separated in half 
  • 1 1/2 cups whole milk
  • 1 1/2 cups chicken stock 
  • 1/3 cup white wine 
  • 2 tsp dijon mustard
  • 2 tbs Worcestershire sauce 
  • 4 tbs flour 
  • salt and pepper to taste 

Ingredients For The Fried Onions:

  • 2 cups vegetable oil (approximate this based on the size of your pot) 
  • 1 large onion, cut in half and sliced thin lengthwise 
  • 2/3 cup flour 
  • 1 tbs salt 
  • 1 tbs garlic powder 
  • 2 tsp cayenne pepper 


  1. Preheat the oven to 375 degrees. 
  2. Heat a large cast iron skillet (we use a 12 inch) over medium high heat. Add the 2 tbs of the butter, half of the garlic, 1/2 cup water, and the green beans to the pan. Cook the green beans for about 5 minutes, so that the water has evaporated and the green beans start to soften. We like this steam and saute method to keep the nutrients in the green beans and to take away an extra pot in the cooking process. Remove the green beans from the pan into a medium bowl, leaving any extra butter in the pan; set aside. 
  3. Add the mushrooms, remaining garlic, and remaining butter to the same cast iron pan. Saute over medium heat until the mushrooms start to release their liquid- about 5 minutes. Stir frequently so that the mushrooms do not stick to the bottom. Remove the mushrooms from the pan to the bowl with the green beans, again, leaving any butter or liquid in the cast iron. 
  4. Add the white wine, dijon mustard, and Worcestershire to the pan. Use a whisk to mix everything together well. Add the flour to the pan to make a roux. Stir for a few minutes, until the roux is a medium brown color.
  5. Add the chicken stock and milk to the pan 1 cup at a time, whisking as you go to prevent lumps of roux from forming in the liquid. Once all three cups of liquid are in the pan, bring the heat to high, until the liquid starts to boil. Add the green beans and mushrooms back to the pan, stir everything well, and season with salt and pepper. This is your one chance to season everything before it bakes- taste and season, stir, and then taste and season again. Put in the oven and bake for 25 minutes. 
  6. **While the cast iron is cooking, heat a large saute pan (with sides) over medium-high heat. Add the vegetable oil to the pan and let it start to get hot. While this is happening, put the sliced onions, flour, and seasonings in a large zip lock bag. Give it all a thorough shake so that the onions are all coated in the flour mix. Use a strainer to strain the onions and remove excess flour. Test the oil with a small onion string- if it starts to sizzle you are ready to add the onions to the pan. Add the onions in small batches so that you don’t overcrowd the pan or reduce the heat of the oil. Saute for 6-8 minutes or until the onions are crispy and brown. Remove from the oil with a strainer onto paper towels to drain. Season with a bit of extra salt. Repeat this as necessary until all of the onions have been cooked. 
  7. Remove the cast iron from the oven. Top with fried onions and serve immediately. 

**This fried onion step can be done ahead of time if you need to knock a few things out earlier in the day. If you do this, add the onions to the top of the cast iron pan with 3-5 minutes left in the cooking time to reheat and get crunchy again. 

Best Ever Mashed Potatoes

Nana has a few rules when it comes to Thanksgiving and one is that mashed potatoes should never be healthy. While we do love a good cauliflower mash and finding ways to make our favorite foods healthier, Thanksgiving is not the time that we mess with a classic. The recipe below calls for butter, milk and cream cheese. The cream cheese adds a little something extra to the texture and taste of the potatoes. Bottom line, this dish rocks. Run an extra mile or do whatever else you need to do to indulge in these guilt free. 

The Best Ever Mashed Potatoes                                                                                                                 
Serving Size: 8 side servings                                                                                              
Prep Time: 5 minutes    Cook Time: 30 minutes   Total Time: 35 minutes 


  • 6 potatoes 
  • 6 tbs butter 
  • 2 cup whole milk
  • 8 oz cream cheese
  • Salt and pepper to taste
  • 6 chives, chopped (for garnish, optional) 


  1. Place a pot of water on the stove with approximately 8 cups of cold water. Peel the potatoes and discard the skin; chop the potatoes in one inch pieces (this does not have to be precise). 
  2. Add the potatoes to the pot of cold water. Heat to boiling. Cook on a constant boil for 15- 20 minutes, or until you can easily stick a fork into the potatoes.
  3. Drain the potatoes and place back in the warm pot.
  4. Add the butter and 1 cup of milk and mash the potatoes until you have a smooth consistency.
  5. Add the cream cheese and remaining cup of milk if you would like a smoother texture to your potatoes. We recommend adding 1/2 cup of milk at a time until the potatoes are your desired texture.
  6. Season the potatoes with salt and pepper and serve with chopped chives and a few dabs of melted butter for garnish. 

Lemon & Caper Roasted Cauliflower

f you are the type of person who likes to entertain or have people over for dinner often, it’s nice to have a catalog of “go to” recipes in your back pocket. These are recipes that pair well with most dinner options and are easy to prepare, like our Fall Kale Salad. If you don’t have a dish like this already in your repertoire, this roasted cauliflower should be bookmarked asap. It pairs well with so many dishes: anything Italian, roasted chicken, fish, seafood, even steak…. your options are far and wide. It takes just a few ingredients in the oven to make this cauliflower go from something ordinary to something pretty special.

Lemon and Caper Roasted Cauliflower
Serving Size: 4 side servings
Prep Time: 10 minutes Total Time: 35 minutes


  • 1 head of cauliflower
  • 1 tbp olive oil
  • 1 tsp salt
  • 1 tsp pepper

Lemon Caper Dressing:

  • 1 lemon, zest and juice
  • 2 tbs capers
  • 3 tbs olive oil
  • 1 clove garlic, minced
  • 1 tsp red pepper flakes
  • salt and pepper to taste
  • parsley for garnish, optional


  • Preheat the oven to 400 degrees.
  • Remove the stem and leaves from the cauliflower and cut the cauliflower florets into large, bite-sized pieces.
  • Drizzle the cauliflower with olive oil and season with salt and pepper and bake in the oven for 15 minutes
  • While the cauliflower is baking, prepare the lemon caper dressing. Whisk together all of the ingredients (lemon zest – salt and pepper) in a medium sized bowl.
  • Remove cauliflower from the oven, toss with dressing and place the cauliflower back in the oven for an additional 10 minutes. Serve warm, with parsley for garnish if desired.