Maple Tahini Sweet Potatoes

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

Crisp-edged sweet potatoes topped with silky tahini and maple.

Course Side, Side Dish

Cuisine Middle Eastern, vegan

Keyword fall, maple syrup, Middle East, Middle Eastern, potatoes, side, side dish, sweet potatoes, tahini, tahini sauce recipe, vegan

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 208kcal

Author Ksenia Prints

Equipment

Ingredients

2 large sweet potatoes cut into 1-inch wedges
2 tablespoon olive oil
1 teaspoon smoked paprika
¼ cup tahini
2 tablespoon maple syrup
2 tablespoon lemon juice
1 clove garlic finely minced
2 tablespoon warm water plus more as needed
2 tablespoon sesame seeds toasted
2 tablespoon fresh thyme chopped
salt and freshly ground black pepper to taste

Instructions

Set your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easier cleanup.
Cut sweet potatoes into even 1-inch wedges, keeping the skin on if tender. Toss them with olive oil, smoked paprika, salt, and pepper until well-coated.
Spread the wedges out in a single layer on the prepared baking sheet. Roast for 35 to 40 minutes, flipping halfway through, until crisp on the outside and fork-tender inside.
In a bowl, whisk together tahini, maple syrup, lemon juice, minced garlic, and warm water until smooth and pourable. Add more water if the sauce is too thick.
Transfer the roasted sweet potatoes to a serving plate. Spoon the tahini sauce generously over the top while the potatoes are still warm.
Sprinkle with toasted sesame seeds and chopped thyme. Serve immediately for the best texture and flavor.

Video

Nutrition