Roasted Sweet Potatoes with Tahini
Whether looking for a weeknight side dish or a meal-prep veg these Whole30 Roasted Sweet Potatoes with Tahini are just the ticket!
Servings: 4 people
Ingredients
- 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
Instructions
- 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.