SWEET POTATOES WITH TAHINI SAUCE

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

 

 

8 thoughts on “SWEET POTATOES WITH TAHINI SAUCE

  1. 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.

    Like

  2. *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 . . .

    Like

Leave a Reply to Jinjer Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.