Roasted Sweet Potatoes with Tahini

Roasted sweet potatoes with tahini are all about balance. The natural sweetness of the potatoes deepens in the oven, while tahini adds a creamy, nutty finish that ties everything together. It’s uncomplicated, grounding food perfect as a side, a bowl base, or a light main.

This is Let’s Veg cooking that lets ingredients do the work.

Olivia

Roasted Sweet Potatoes with Tahini

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Roasted sweet potatoes finished with a creamy tahini sauce. A simple, flavorful Let’s Veg recipe perfect as a healthy side or light meal.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 299

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 2 large sweet potatoes, cut half lengthwise
• 2 tbsp olive oil
• Salt to taste
• Black pepper to taste
• Tahini Drizzle
• ¼ cup tahini
• 1-2 tbsp lemon juice
• 1 small clove garlic grated or minced (optional)
• Water as needed
• Salt to taste

Equipment

Crisp Baking Tray

Cooking Instructions

 

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place potatoes with olive oil, salt, and black pepper.
3. Spread in a single layer and roast for 25-30 minutes, until tender and caramelized.
4. In a small bowl, whisk tahini, lemon juice, garlic (if using), salt, and enough water to make a pourable sauce.
5. Arrange roasted sweet potatoes on a serving plate.
6. Drizzle tahini generously over the top and serve warm.

Nutrition

Calories: 299kcalCarbohydrates: 38gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 99mgPotassium: 649mgFiber: 6gSugar: 7gVitamin A: 24128IUVitamin C: 6mgCalcium: 74mgIron: 2mg

Notes

Add cumin or smoked paprika to the sweet potatoes for extra depth

Finish with fresh herbs or sesame seeds

Serve as a side, bowl topping, or light main

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