Ingredients
- 3 medium sweet potatoes skin on (or two large)
- 1 tbsp sweet paprika
- 1 tbsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- 3 tbsp olive oil
Instructions
- Preheat oven to 400F degrees.
- Cut the sweet potatoes. First, cut and dice to make cubes
- Place cut sweet potatoes in the center on a large baking sheet. Do not spread yet (It’s easier to get all the pieces coated with spices and oil when they are grouped together). Sprinkle with sweet paprika, oregano, garlic and salt. Drizzle with olive oil. Toss until every piece is well coated (using your hands is the easiest way).
- Spread sweet potatoes in a single layer, making sure they’re not overlapping. The more room they have the better - it will make them crispier.
- Bake for 30 to 40 minutes (depending on your oven and the size of the cubes) or until they are soft inside and a bit crispy outside (taste one). Finish with a few minutes (4-5 minutes) under the broiler to caramelize them further (keep an eye on them so they don’t burn and make sure they are not already too soft inside - you don’t want mushy sweet potatoes!). Taste and season with more salt if needed. Serve and enjoy!
Recipe Notes
- Remember that cutting the potatoes into evenly sized pieces ensures they all take the same time to cook.
- Do not skip the oil! A generous drizzle of olive oil helps give the sweet potatoes those gorgeous caramelized, crispy edges.
- Very important: do not crowd the pan. If more space is needed, make two batches. Each piece not touching is key to crispy caramelized roasted sweet potatoes - otherwise, they will just steam and be soft on the outside.
Tahini Sauce
Ingredients
- ½ cup tahini paste
- 1 small garlic pressed or minced very thinly
- ¼ cup lemon juice
- ¼ cup ice water + more as needed
- ¼ tsp sea salt
- pinch of cumin
Instructions
Place tahini paste, garlic, and lemon juice in a bowl.
- Gradually stir in ice water, starting with ¼ cup, until you reach a smooth sauce consistency that you can drizzle (I used about ½ cup but exact quantity will depend on the brand and texture of the tahini paste).
- The tahini paste will harden in contact with water - it’s normal. Keep stirring and adding water as needed and it’ll be perfectly smooth (see step by step pictures in the post).
- Store in an airtight container in the fridge for up to 5 days.
Recipe Notes
- To make a large batch or for extra smooth tahini sauce, use a blender instead of mixing by hand!
- If you find your sesame paste too bitter, you can "fix it" by adding some maple syrup or honey. If it's too sharp, add some olive oil.
- To make variations of this sauce, whisk in any chopped herbs, such as fresh parsley, cilantro, dill, or basil, or stir in some pesto.
Roasted Potato Recipe from;
Tahini Sauce:
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