Ingredients
Scale
For the Roasted Sweet Potatoes:
- 3 medium sweet potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Whipped Tahini:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water (adjust for desired consistency)
- 1 clove garlic, minced
- 1/2 teaspoon salt
For Garnish:
- 1/2 cup pomegranate seeds
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 tablespoon toasted sesame seeds (optional)
Instructions
- Preheat the Oven
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup. - Prepare the Sweet Potatoes
In a large mixing bowl, toss the sweet potato wedges with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper until evenly coated. - Roast the Sweet Potatoes
Arrange the sweet potato wedges in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until they are tender and slightly caramelized. - Make the Whipped Tahini
While the sweet potatoes are roasting, prepare the tahini sauce. In a bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth and creamy. Adjust the water to reach your desired consistency. - Assemble the Dish
Transfer the roasted sweet potatoes to a serving platter. Drizzle generously with the whipped tahini sauce. - Add Garnishes
Sprinkle pomegranate seeds, chopped parsley or cilantro, and toasted sesame seeds (if using) over the sweet potatoes for added flavor and color. - Serve and Enjoy
Serve immediately while warm as a side dish or main course. Enjoy the perfect balance of flavors and textures!