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.
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.
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