Roast Sweet Potatoes With Tahini Dressing

Amarante

Wed, Jul 22 2020, 11:28 am

I made this last week with a simple roasted chicken dish and it was a hit. LOL

Very simple to make and results were disproportionate to effort. Sweet potatoes are a healthier carb than white potatoes and it's nice to find a way to elevate them which isn't sweet as so many of the sweet potato recipes are.

Dressing can be made ahead for easier prep

Roast Sweet Potatoes With Tahini Dressing

Excerpt From: Meseidy Rivera. “Weeknight Gourmet Dinners

First, a warning: These sweet potatoes may not make it to your plate. First time I made them, I picked them right off the sheet pan, dipped them into the dressing and put them straight into my mouth.

SERVES 4 TO 6

Potatoes

3 lbs (1.4 kg) sweet potatoes, cut into wedges
¼ cup (55 g) ghee, melted - I didn't use ghee. I used one of the new plant based "butters"
2 tsp (12 g) kosher salt
2 tsp (5 g) paprika
1 tbsp (8 g) sumac
2 cloves garlic, grated
Fresh cilantro, for garnish

Dressing

¼ cup (60 g) tahini, well bended
¼ cup (60 ml) olive oil
1 tbsp (15 ml) fresh lemon juice
2 cloves garlic, grated
1 tbsp (15 ml) honey
½ tsp kosher salt

Prepare the potatoes: Preheat the oven to 450°F (230°C) and line a rimmed sheet pan with foil.

On the prepared baking sheet, toss the potatoes with the ghee, salt, paprika, sumac and garlic. Roast, tossing occasionally, until tender and browned, about 25 minutes.

While the potatoes roast, prepare the dressing: In a small bowl, whisk together the dressing ingredients until well combined and emulsified. If the dressing is too thick to drizzle, add up to 1 tablespoon (15 ml) of water. Serve the sweet potatoes drizzled with the tahini dressing and garnished with cilantro.