Whether you’re looking for an easy, weeknight side dish, a meal-prep veg, or something to impress guests at dinner, these Roasted Sweet Potatoes with Tahini are just the ticket. They’re super easy to prepare, the tahini sauce can be made ahead of time, and they go great with just about everything, be it a juicy burger, my Emergency Roast Chicken or Prime Rib. If you want to get even fancier, try sprinkling them with a bit of Aleppo pepper and garnishing with fresh parsley!
The secret to getting these roasted sweet potatoes extra crispy and caramelized is to roast them on a sheet pan, cut side-down. I also advise against flipping them halfway. Opening the oven door just releases precious heat. Also, the heat conducted by the steel of the sheet pan helps brown the flesh of the sweet potato.
There’s a time and place for irregularly shaped produce, and this ain’t it. I recommend using smaller, evenly shaped sweet potatoes here for best results. A smaller sweet potato will cook through in 35 to 40 minutes. A larger one will need more time and at that point you run the risk of having the flesh char and burn before the centre has had a chance to soften. Using evenly shaped sweet potatoes will also ensure that they cook evenly throughout.
Whether looking for a weeknight side dish or a meal-prep veg these Whole30 Roasted Sweet Potatoes with Tahini are just the ticket!
- 4 small sweet potatoes cut in half lengthwise
- 2 tablespoons avocado oil
- kosher salt and freshly-cracked black pepper
- ½ cup 100% pure toasted sesame seed paste tahini
- 1 clove garlic finely chopped
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ½ cup ice cold water
- 1 teaspoon Aleppo pepper for garnish
- Fresh parsley leaves for garnish
- Preheat oven to 425F. Line a sheet pan with parchment paper.
- Rub the flesh of each sweet potato with avocado oil and season with salt and pepper. Place on the prepared sheet pan, cut side-down, and roast for 35-40 min or until fork-tender and the flesh is caramelized. Don’t bother flipping the potatoes halfway since this just lets valuable heat escape from the oven.
- While the potatoes roast, make the tahini sauce by combining sesame seed paste, garlic, lemon juice and salt in a bowl. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coats the back of a spoon.
- Transfer the sweet potatoes to a serving platter, cut side-up, drizzle with tahini sauce, sprinkle with Aleppo pepper and garnish with parsley. Serve immediately.