Roasted Sweet Potatoes with Tahini-Lemon Dressing

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C (450°F) conventional heat. Wash the sweet potatoes, cut them lengthwise into wedges about 2 cm thick, and toss with the olive oil, cumin, chili flakes, and salt.

   600 g sweet potatoes1 tbsp olive oil1 tsp ground cumin½ tsp chili flakes½ tsp salt
2. 2

   Arrange the sweet potato wedges, cut side down, on a parchment-lined baking sheet. Do not let them overlap, so they roast rather than steam.

   600 g sweet potatoes
3. 3

   Roast for 22 minutes, turning after about 12 minutes. They are ready when the edges are deep golden brown and a knife slides in easily.

   600 g sweet potatoes
4. 4

   Meanwhile, whisk together the tahini, lemon juice and zest, finely grated garlic, water, and salt until smooth. If the dressing initially thickens, whisk in additional water, one tablespoon at a time, until creamy and pourable.

   50 g tahini1 organic lemon, juice and finely grated zest lemon1 small clove garlic60 ml water1 pinch salt
5. 5

   Toast the sesame seeds in a small dry skillet over medium heat for 2 to 3 minutes, shaking the pan frequently. As soon as they become fragrant and lightly golden, transfer them from the pan immediately.

   1 tbsp sesame seeds
6. 6

   Divide the roasted sweet potatoes between two plates, drizzle with the dressing, and garnish with the toasted sesame seeds and roughly torn cilantro. Serve immediately.

   15 g fresh cilantro

Origin & History

This dish combines the widespread use of tahini and lemon in the eastern Mediterranean with roasted root vegetables. Oven-roasted sweet potatoes are a modern, uncomplicated interpretation of classic vegetable dishes from the Levant.