Roasted Sweet Potatoes with Citrus Tahini
Roasted Sweet Potatoes with Citrus Tahini
Ingredients
For the Roasted Sweet Potatoes
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon smoked paprika
For the Citrus Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic, clove, minced
- 3 tablespoons cold water, or more, as needed
- 1 teaspoon maple syrup, optional
- 1/4 teaspoon kosher salt
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 425°F - 2
In a large bowl, combine the peeled and 1-inch diced sweet potatoes with the olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Toss until the sweet potatoes are evenly coated.
⏱️ 5 min - 3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and browning.
⏱️ 2 min - 4
Roast the sweet potatoes for 25 to 30 minutes, or until tender and lightly caramelized. Halfway through the cooking time (around 15 minutes), toss the sweet potatoes to ensure even browning.
⏱️ 30 min•🌡️ 425°F - 5
While the sweet potatoes are roasting, prepare the citrus tahini sauce. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, 1/4 teaspoon of kosher salt, and the optional maple syrup. Gradually add the cold water, 1 tablespoon at a time, whisking continuously until the sauce is smooth and reaches a pourable consistency. You may need slightly more or less water depending on the thickness of your tahini.
⏱️ 8 min - 6
Once the sweet potatoes are roasted, transfer them to a serving dish. Drizzle generously with the citrus tahini sauce. Garnish with chopped fresh parsley before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Sweet Potatoes with Citrus Tahini
Ingredients
For the Roasted Sweet Potatoes
- 1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon smoked paprika
For the Citrus Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 garlic, clove, minced
- 3 tablespoons cold water, or more, as needed
- 1 teaspoon maple syrup, optional
- 1/4 teaspoon kosher salt
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 425°F - 2
In a large bowl, combine the peeled and 1-inch diced sweet potatoes with the olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of smoked paprika. Toss until the sweet potatoes are evenly coated.
⏱️ 5 min - 3
Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow for proper roasting and browning.
⏱️ 2 min - 4
Roast the sweet potatoes for 25 to 30 minutes, or until tender and lightly caramelized. Halfway through the cooking time (around 15 minutes), toss the sweet potatoes to ensure even browning.
⏱️ 30 min•🌡️ 425°F - 5
While the sweet potatoes are roasting, prepare the citrus tahini sauce. In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, 1/4 teaspoon of kosher salt, and the optional maple syrup. Gradually add the cold water, 1 tablespoon at a time, whisking continuously until the sauce is smooth and reaches a pourable consistency. You may need slightly more or less water depending on the thickness of your tahini.
⏱️ 8 min - 6
Once the sweet potatoes are roasted, transfer them to a serving dish. Drizzle generously with the citrus tahini sauce. Garnish with chopped fresh parsley before serving.
⏱️ 3 min