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.