Tahini-Roasted Sweet Potatoes with Za’atar
Use two Middle Eastern pantry staples to boost the flavor of sweet potatoes
Servings: 4
Equipment
- 1 Baking sheet
- 1 Parchment paper
- 1 Small bowl
- 1 Large bowl
Ingredients
- 5 Tbsp Tahini
- 1 Tbsp Olive oil
- 1 Tbsp Corn starch
- 1/2 Tbsp Za’atar
- 1 lbs Sweet potatoes, sliced into wedges
- 6 Tbsp Yogurt, full-fat
- 1/2 tsp Lemon zest or lime
- 1 Tbsp Lemon juice or lime
- 1-1/2 Tbsp Tahini
- 1/2 tsp Za’atar
Instructions
- Heat the oven to 450°F with a rack in the lower-middle position. Line a rimmed baking sheet with kitchen parchment.
- In a small bowl, whisk together the tahini and oil; set aside.5 Tbsp Tahini, 1 Tbsp Olive oil
- In a large bowl, whisk together the cornstarch, za’atar, 1/2 teaspoon salt, and 1/4teaspoon pepper. Add the sweet potatoes and toss to coat. Pour in the tahini mixture and rub the mixture into the potatoes; reserve the small bowl. Distribute in an even layer on the prepared baking sheet.1 Tbsp Corn starch, 1/2 Tbsp Za’atar, 1 lbs Sweet potatoes, sliced into wedges
- Roast until the potatoes are lightly browned on the bottom, about 12 minutes, rotating the baking sheet about halfway through. Remove from the oven and, using a thin metal spatula, flip each wedge. Roast until golden brown and a skewer inserted into the potatoes meets no resistance, about another 12 minutes, once again flipping the wedges and rotating the sheet halfway through.
- In the reserved bowl, whisk together the yogurt, zest, and juice, tahini, za’atar, and 1/8 teaspoon each salt and pepper.6 Tbsp Yogurt, full-fat, 1/2 tsp Lemon zest, 1 Tbsp Lemon juice, 1-1/2 Tbsp Tahini, 1/2 tsp Za’atar
- Transfer the potatoes to a platter. Serve with the yogurt-citrus sauce.
- Optional: Garnish with fresh parsley