Roasted Sweet Potatoes with Tahini (Edit recipe)

Whether looking for a weeknight side dish or a meal-prep veg these Whole30 Roasted Sweet Potatoes with Tahini are just the ticket!

5 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	438
Fat:	24 g
Carbohydrates:	44 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	192 mg
Fiber:	8 g
Sugars:	13 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

4 whole Sweet Potato, small, cut in half lengthwise
2 Tbsp Avocado Oil
Kosher Salt
Black Pepper
.5 cup Tahini, 100% pure toasted sesame seed paste
1 clove Garlic, finely chopped
1 Tbsp Lemon Juice
.25 tsp Kosher Salt
.5 cup Water, ice cold
1 tsp Aleppo Pepper, for garnish
Parsley, Fresh leaves for garnish, Fresh

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425F. Line a sheet pan with parchment paper.
Rub the flesh of each sweet potato with avocado oil and season with salt and pepper. Place on the prepared sheet pan, cut side-down, and roast for 35-40 min or until fork-tender and the flesh is caramelized. Don't bother flipping the potatoes halfway since this just lets valuable heat escape from the oven.
While the potatoes roast, make the tahini sauce by combining sesame seed paste, garlic, lemon juice and salt in a bowl. Whisk until combined and a paste forms. While continuously whisking, slowly pour in the water a little bit at a time until the sauce is smooth and can coats the back of a spoon.
Transfer the sweet potatoes to a serving platter, cut side-up, drizzle with tahini sauce, sprinkle with Aleppo pepper and garnish with parsley. Serve immediately.