I finally found what to do with sweet potatoes as a vegetarian dish. I was looking for inspiration by searching among Ottolenghi recipes and found a couple of blogs that had explored twists on a recipe from his Jerusalem cookbook.
This one is now my own version of it, which is probably a little further from the original, but can probably be twisted back and adapted again!
Sweet potatoes with tahini sauce
Delicious "Ottolenghi-style" roasted sweet potatoes with onions, tahini sauce and Za'atar
Servings: 4
Ingredients
- 3-4 sweet potatoes medium sized
- 2 red onions large
- 2 tbsp olive oil extra virgin
- 2 tbsp almond butter
- 1 tsp salt
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1-2 tbsp water
- 1/2 tsp salt
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
- 1 tbsp thyme frozen
- 1 tbsp sumac
- 1/2 tsp salt
- 1-2 tbsp yogurt greek or turkish (optional)
Instructions
- Pre-heat the oven at 220°C
- Peel and cut in wedges or half slices (about 1cm thick)3-4 sweet potatoes
- Cut in wedges (about 1cm thick)2 red onions
- Line a baking tray with parchment paper
- Mix the sweet potatoes and the onions and spread on the baking tray
- Mix into a sauce and sprinkle onto the vegetables2 tbsp olive oil, 2 tbsp almond butter, 1 tsp salt
- Put the tray in the oven and roast for 20 minutes
- Mix into a yogurt-like sauce2 tbsp tahini, 1 tbsp lemon juice, 1-2 tbsp water, 1/2 tsp salt
- Gently warm the sesame seeds in a pan until they are golden. Careful not to burn them!1 tbsp white sesame seeds, 1 tbsp black sesame seeds
- To make the Za'atar, add to the roasted sesame seeds and mix while they are a little hot1 tbsp thyme, 1 tbsp sumac, 1/2 tsp salt
- Once the sweet potatoes are roasted (they should be soft to the tip of a knife but not soggy), pour them onto a serving dish, sprinkle over the tahini sauce (reserve the remaining sauce if there is any and serve on the side). Then sprinkle the Za'atar mix over the dish.
- Sprinkle with yogurt (optional)
