This might sound too simple but believe us when we say it's delicious, the sweetness from the potatoes and the savouriness from the tahini go perfectly together. I made it for our dinner once when we didn't have a lot of ingredients in the house and Leo's never stopped asking for it since. The key to this dish is the tahini you use - it has to be smooth and creamy otherwise you won't get the same effect of it acting like a sauce on the sweet potatoes, we use the brand Belazu.
Serves 2 as a side & takes 35 minutes to cook
Ingredients
2 sweet potatoes, cut into bite-sized chunks (about 500g)
50g of creamy tahini (it’s so important that the tahini is creamy and pourable for this recipe, otherwise it will be clumpy and not worth your while)
Olive oil
Salt and pepper
Optional:
Pinch of sesame seeds
Handful of chopped parsley
Pinch of sumac (optional, if you have it)
Method
1. Preheat the oven to 190C, fan setting.
2. Place the sweet potato chunks onto a baking tray and add a good drizzle of olive oil and a good pinch of salt. Mix well and cook for 30-35 minutes until the sweet potatoes become soft and delicious.
3. At this point, remove from the oven and spoon into a large serving bowl (ensuring not to burn yourself on the baking tray like I did).
4. Pour in the tahini and another pinch of salt. Mix well to ensure all of the sweet potatoes are coated in the tahini.
5. Once ready to serve, crack some pepper on top and sprinkle over some sesame seeds, sumac and chopped parsley (if using).
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