Alright, I’ll admit- I was not a huge fan of sweet potatoes. That all changed after I got a mouthful of this dish!
Sweet potatoes are tossed in a handful of spices, and then roasted to perfection. They’re then drizzled with a perfectly balanced tahini sauce, and then garnished with some fresh seeds (or nuts) and herbs. The whole dish is a textural masterpiece and bursts at the seams with flavor. It would make a lovely side dish to a protein, and truly is a delight to the senses.
Roasted Sweet Potatoes with Tahini Dressing
- 2 pounds (about 4 medium sized) sweet potatoes, peeled and diced into 1-inch cubes
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup tahini paste
- 2 tablespoons lemon juice
- 1 tablespoon cold water
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Chopped parsley
- Pumpkin seeds (or sliced almonds)
Prepare Sweet Potatoes
Preheat oven to 425°F and set aside a parchment lined baking sheet.
In a large bowl, toss together the sweet potatoes with the remaining ingredients, making sure that they are evenly coated.
Transfer the sweet potatoes to the prepared baking sheet and bake until cooked through and lightly toasted, about 40 to 45 minutes. Give the vegetables a stir halfway through the baking time. Remove from oven and set aside.
Prepare Tahini Dressing
Combine all ingredients in a small bowl or jar and whisk until thoroughly combined. Add up to an additional tablespoon of water if the dressing it too thick.
Transfer roasted sweet potatoes to a serving dish. Drizzle with desired amount of dressing. Garnish as desired.
This dish can be prepared beforehand. The sweet potatoes can be roasted and kept refrigerated (just give them a quick warm-up before assembling). The dressing can be made prior and kept refrigerated as well. Simply assemble prior to serving.