Let me share one of my favorite ways to transform humble sweet potatoes into a truly memorable dish. These Roasted Sweet Potatoes with Tahini Sauce combine crispy-edged roasted sweet potatoes with a creamy, nutty tahini drizzle that’ll make you wonder why you haven’t been making this all along. It’s a perfect side dish that’s both healthy and incredibly satisfying.
Ingredients
For the Sweet Potatoes:
- 2 large sweet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Tahini Sauce:
- ¼ cup tahini paste
- 2 tablespoons lemon juice
- 1 small garlic clove, minced
- 3-4 tablespoons warm water
- ¼ teaspoon salt
- Optional garnish: chopped fresh parsley, pine nuts
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes with olive oil, paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread the seasoned potatoes on the prepared baking sheet in a single layer, ensuring they’re not overcrowded.
- Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and the centers are tender.
- While the potatoes roast, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and salt in a bowl.
- Gradually add warm water, one tablespoon at a time, whisking until you achieve a smooth, drizzle-able consistency.
- Once the potatoes are done, transfer them to a serving dish and drizzle with the tahini sauce.
- Garnish with fresh parsley and pine nuts if desired.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Servings: 4 as a side dish
Recipe Notes
- For the crispiest results, make sure your sweet potato pieces are uniform in size and don’t overcrowd the baking sheet.
- If your tahini sauce seems too thick, keep adding warm water gradually until you reach your desired consistency. The sauce will thicken as it sits.
- These roasted sweet potatoes are best served immediately while hot and crispy, but they’ll still taste great at room temperature.
- Store any leftover tahini sauce in an airtight container in the refrigerator for up to 5 days. You might need to thin it out with a bit of water before using it again.
- To make this dish ahead, you can prepare the tahini sauce up to two days in advance and store it in the refrigerator.
- For extra flavor, try adding a pinch of cayenne pepper to the sweet potato seasoning mix or a dash of maple syrup to the tahini sauce.
Roasted Sweet Potatoes with Tahini Sauce
Crispy-edged roasted sweet potatoes with a creamy, nutty tahini drizzle.
Ingredients
- 2 large sweet potatoes cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- ¼ cup tahini paste
- 2 tablespoons lemon juice
- 1 small garlic clove minced
- 3-4 tablespoons warm water
- ¼ teaspoon salt
- Optional garnish: chopped fresh parsley pine nuts
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the sweet potato cubes with olive oil, paprika, cumin, garlic powder, salt, and pepper until evenly coated.
- Spread the seasoned potatoes on the prepared baking sheet in a single layer, ensuring they're not overcrowded.
- Roast for 25-30 minutes, flipping halfway through, until the edges are crispy and the centers are tender.
- While the potatoes roast, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and salt in a bowl.
- Gradually add warm water, one tablespoon at a time, whisking until you achieve a smooth, drizzle-able consistency.
- Once the potatoes are done, transfer them to a serving dish and drizzle with the tahini sauce.
- Garnish with fresh parsley and pine nuts if desired.
