Crispy (and slightly spicy) sweet potatoes are drenched in a creamy tahini sauce that makes this side dish mouth watering. The cilantro garnish adds a gourmet twist that is unexpected and yet perfectly pairs with the nutty sesame and spicy chili flavor of these roasted beauties.
Sweet potatoes are one of my favorite veggies. Sweet potatoes are an excellent source of vitamin A (one serving has 240% of your Daily Value). Vitamin A plays an important role in vision and bone growth while also helping to regulate the immune system to help prevent or fight off infections. Sweet potatoes are also a good source of dietary fiber and potassium and are high in vitamin C.Print
- 3 medium sweet potatoes, peeled and cut into small cubes [about 4 cups of the cubes] (you can also prepare this with the skin on if desired)
- 1 tablespoon sesame oil (divided)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon chili powder
- pinch of cayenne pepper
- salt and black pepper
- 2 tablespoons tahini
- 2 tablespoons white sesame seeds
- fresh cilantro for garnish (about 1/4 cup)
- Preheat oven to 375F. Line a baking sheet with parchment paper. Set aside.
- Toss the sweet potatoes with 1/2 tablespoon sesame oil, olive oil and seasonings (chili powder, cayenne pepper and a sprinkle of salt and pepper).
- Bake in oven for 20-25 minutes until golden brown.
- While potatoes bake, prepare the creamy tahini sauce in a small bowl. Whisk together the tahini, remaining 1/2 tablespoon of sesame oil and sesame seeds. Make sure to use runny tahini (thick or dry tahini will not work).
- After removing the sweet potatoes from the oven, drizzle with as much of the creamy tahini sauce as desired. Garnish with cilantro.
- Category: Side Dish
- Cuisine: Gluten Free
Recipe adapted from Pinch of Yum.