These sweet potatoes are fancy enough for guests, but truly couldn’t be easier to make. The sauce is delicious on just about everything, so you’ll be happy to have some leftover 🙂
Ingredients:
Potatoes:
- 2 medium sweet potatoes, scrubbed but not peeled
- 2 tablespoons avocado or coconut oil
- Kosher sea salt to taste
- 1 teaspoon white or black sesame seeds
Cilantro, for garnish
Sauce:
- 1/4 cup tahini paste
- 1 tablespoon white miso
- 1 tablespoon rice vinegar or distilled white vinegar
- 1/4 cup or more warm water
Directions:
Preheat oven to 425°F. Line a baking sheet with parchment (or make use of a large cast iron skillet). Cut potatoes into 1/2” rounds or half moons, then toss with oil and sea salt in your prepared pan. Roast potatoes 40-45 minutes, flipping once they’re about halfway through cooking.
Whisk together tahini, miso, vinegar, and water. Stir in additional water if needed to reach a salad dressing-like consistency (tahini has a funny way of thickening as it absorbs liquid, then releasing again once it’s saturated)
Drizzle tahini sauce over potatoes, then sprinkle with sesame seeds and cilantro. Enjoy!