As some of you might know, I don’t like to apply the word “healthy” to a recipe. Just a pet peeve of mine. But it is hard to resist using it in this case. Sweet potatoes are full of nutrients that are good for you, and in this preparation they get the right amount of luscious that makes them almost festive. Cutting them into wedges makes them cook faster, so no problem considering this side dish for a weeknight meal.
SWEET POTATOES WITH TAHINI SAUCE
(from the Bewitching Kitchen)
2 large sweet potatoes, peeled, cut in wedges
olive oil to coat potatoes
salt and pepper to taste
4 tablespoons tahini
1 tablespoon honey
juice of 1 lemon
1 tsp sesame oil
water to thin sauce (adjust to your liking)
toasted sesame seeds to sprinkle over sauce
Heat oven to 400 F.
Coat the potatoes with olive oil, season lightly with salt and pepper. Try to massage the oil around them, so they are well coated. Spread them in a single layer over a baking dish covered with aluminum foil. Roast them for 15 minutes, move them around and roast for 10 to 15 minutes more, until fully cooked and starting to get golden brown at the edges.
Prepare the sauce by mixing all ingredients together and whisking very well. The sauce will thicken as it sits, so don’t make it too thick to start with.
Place the potatoes on a serving dish, spoon the sauce over, and finish with toasted sesame seeds.
ENJOY!
to print the recipe, click here
Comments: I think tahini and sweet potatoes are another example of a match made in Nirvana. Save any sauce leftover and use it over other veggies like broccoli, or drizzled over roasted salmon (yes, another a bit unusual but nice move for tahini).
I visualize this recipe again, with some pomegranate seeds added to this party. Color and freshness never hurt.
ONE YEAR AGO: 30-Hour Leg of Lamb with Mashed Sweet Potatoes
TWO YEARS AGO: Maple-Grilled Pork Tenderloin over Lemony Zucchini
THREE YEARS AGO: Danish Rye Bread
FOUR YEARS AGO: The Best Sourdough Recipe
FIVE YEARS AGO: Mini-Quiches with Duxelles and Baby Broccoli
SIX YEARS AGO: Quinoa and Sweet Potato Cakes
SEVEN YEARS AGO: Pumpkin Bolo de Fuba’ Cremoso
EIGHT YEARS AGO: Citrus-crusted Tilapia Filets
NINE YEARS AGO: Bran Muffins, not just for Hippies
TEN YEARS AGO: Flourless Chocolate Cake
Bewitching Kitchen 
What a great side dish. Well, anything with tahini gets my vote!
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same here. I honestly feel tempted to just grab a spoon and go at it… 😉
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This looks like the perfect side dish Sally! Can’t wait to make it!
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it is really delicious… the only thing to consider is how much water to add, I think brands of tahini behave differently
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I love tahini so I can imagine that sauce on just about everything. Salmon sounds like a really good idea and I have just picked two pomegranates from my garden so will be able to try that addition as well.
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*big smile* As one who has dealt with health all my life you have no idea how I hate the word on food blogs – higher than mighty, boring, supercilious, it totally puts me off. Yet the meaning is there in the background and, in this world of ours, it is super important ! Just the simplicity of the right ingredients married with imagination and joy and served in the correct amounts ! Althio’ I barely touch potatoes I do love sweet potatoes AND tahini but have never enjoyed them together . . . shall have huge fun trying . . .
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That sounds delicious so I printed it out. I will probably have to order tahini since I have never been able to find it in our tiny little town.
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Yes! This is my kind of food 😍😍😍😍
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