Roast Sweet Potatoes with Tahini Dressing

sweet potatoes plated with tahini and cilantro

Prep Time:

40 minutes

Number of Servings:

Serves 6

Recipe Source:

Weeknight Gourmet Dinners by Meseidy Rivera ($21.99, Page Street Publishing Co., 2020). Photo by Mesiedy Rivera.

Ingredients

Potatoes

3 lb sweet potatoes, cut into wedges
¹⁄₄ cup ghee, melted
2 tsp kosher salt
2 tsp paprika
1 Tbsp sumac
2 cloves garlic, grated
Fresh cilantro, for garnish

Dressing

¹⁄₄ cup tahini, well blended
¹⁄₄ cup olive oil
1 Tbsp fresh lemon juice
2 cloves garlic, grated
1 Tbsp honey
¹⁄₂ tsp kosher salt

Directions

Prepare potatoes: Preheat oven to 450° and line a rimmed sheet pan with unbleached parchment paper.
On prepared baking sheet, toss potatoes with ghee, salt, paprika, sumac, and garlic. Roast, tossing occasionally, until tender and browned, about 25 minutes.
While potatoes roast, prepare dressing: In a small bowl, whisk together dressing ingredients until well combined and emulsified. If dressing is too thick to drizzle, add up to 1 tablespoon of water. Serve sweet potatoes drizzled with tahini dressing and garnished with cilantro.

Nutrition Info:

428 Calories, 6 g Protein, 52 g Carbohydrates, 8 g Fiber, 23 g Total fat (7 g sat), 616 mg Sodium, ★★★★★ Vitamin A, ★★★★ Vitamin B6, ★★ Vitamin B1 (thiamine), Phosphorus, ★ Vitamin B2 (riboflavin), B3 (niacin), E, K, Calcium, Iron, Magnesium, Potassium, Zinc

The Busy Chef’s Guide to Next-Level Dinners

Take your weeknight dinners from same-old to spectacular with The Noshery founder Meseidy Rivera’s stand-out recipes. Thanks to her ingenious quick-prep options, easy sheet pan meals and set-it-and-forget-it Instant Pot and slow cooker dinners, readers can make gourmet level-meals without spending all night in the kitchen.

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Contributor

Meseidy Rivera

Meseidy Rivera wants to break down the walls of “gourmet” as something that can only be done by professionals to be just another way of cooking using ingredients that you wouldn’t necessarily think to put together.

She is the founder of The Noshery. A graduate of Platt College Culinary Institute, she has worked as a culinary assistant to Ree Drummond, The Pioneer Woman. Her recipes have been featured in The New York Times, Bon Appétit, BuzzFeed and more.

lives in Chattanooga, TN in a tiny house, although she constantly pulls inspiration from her Puerto Rican roots.

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